Comfort food with a kick!
I’ve always loved chili. It’s probably America’s number one comfort food of all time. And although I use a different method to create it each time I’ve narrowed it down to a few different recipes. I also love a good sweet potato – hard to believe they’re so healthy. But, this is my first attempt at combining the two.
Most highly regarded chili chefs combine spicy (often extremely) with a touch of sweet to offset the heat and contrast the two flavors. This is often done by adding brown sugar, or barbecue sauce to the pot at some point. However, adding sweetness from a potato sounded interesting, as it’s much more healthy. Reducing sugar and adding vitamins at the same time!
Sweet potatoes are loaded with vitamins!
- Vitamin A: Exceptionally high (roughly 106% of the Daily Value, powered by beta-carotene)
- Vitamin C: ~14.8 mg to 19.6 mg (~16% to 22% of the Daily Value)
- Vitamin B6: ~0.2 mg (~12% of the Daily Value)
- Vitamin B2 (Riboflavin): ~0.106 mg (about 3 times more than yams)
- Vitamin K: ~0.2 mcg
Incidentally, my family had an ongoing argument regarding weather a Sweet Potato and a Yam are the same thing. However, they are not. Sweet potatoes are vastly superior in vitamin A and beta-carotene, whereas true yams contain slightly more vitamin C and vitamin B6 per 100 grams. And, they’re a different color.
This recipe is delicious, and very healthy. Loaded with the vitamins listed above, along with a lot of fiber and protein.