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Here, at Sensibly Shop, our mission is to create awareness about the benefits of the purple sweet potatoes when added to your diet regiments. We provide information on all of the studies we cite and the products we recommend are NON-GMO and organic.
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What Are the Benefits of Purple Sweet Potatoes?
Purple sweet potatoes are an antioxidant rich food that provides many benefits. It belongs to the Solanaceae (so-la-nay-see) or nightshade vegetables family like eggplants, tomatoes, and peppers. Antioxidants like beta-carotene and vitamin C are both found in purple sweet potatoes, and they fight free radicals and oxidative stress that may cause disease in some. There are other important vitamins also found in this wonderful high vibration food like vitamin B6, potassium, and fiber. Fiber, regulates your digestive system, makes you feel fuller longer thereby helping you maintain a healthy body weight.
Turn Purple Sweet Potatoes Into A Delicious Soup or Smoothie?
The purple sweet potato is a very diverse and full of wonderful benefits. I have found that the best and easiest way to enjoy this blessing is by putting it into a blender. You can create your own recipes or you can start with the recipes on this page. Both dishes have strong medicinal benefits and preserve the nutrients of the vegetable.
Medicinal Recipes
Purple Sweet Potato Smoothie Recipe
Serves 4
Ingredients
1 medium purple sweet potato
2 tablespoons of fresh parsley
1 tablespoon of Swerve
1 cup of raw cucumber, peeled then sliced
½ cup of kiwi fruit, peeled then chopped
1 cup of mixed berries
4 cups of filtered water
1 tablespoon of fresh ginger-peeled then chopped
½ Hass avocado
1 cup of romaine lettuce
Instructions
- Combine ingredients in a blender and blend until smooth. Serve cold.
Serves 8
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 2 medium purple sweet potatoes
- 2 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- ½ cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
Step 1
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Step 2
Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
Step 3
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Purple Sweet Potato Soup Recipe
