Sweet Potatoes

"There's probably no vegetable with a higher betacarotene content than the sweet potato. This is the betacarotene that protects us against cancer, colds, infections and other diseases. The carotene content of sweet potatoes actually increases as the vegetable is stored throughout the winter. But remember that our bodies can only convert carotene to vitamin A in the presence of bile salts. That's why it's so important to eat sweet potatoes with butter, egg yolks or cream. These fats stimulate the secretion of bile and help the body to convert carotenes to all-important vitamin A. These wonderful fats also make sweet potatoes taste delicious.

The sweet potato is a good source of iron, potassium, niacin and vitamin C. It contains fiber and is very rich in vitamin B6, a vitamin that is highly protective against heart disease. Last but not least, the sweet potato is rich in magnesium, another nutrient that protects against heart disease.

Sweet Potato Pancakes
serves 4-6

2 medium sweet potatoes, peeled and grated
1 parge potato, unpeeled, washed and grated
2 tablespons whey or lemon juice
1 tablespoon sea salt
1 medium oniln, minced
1 small carrot, grated
3 eggs, lightly beaten
4 tablespoons spelt or whole grain flour
pinch of nutmeg
sea salt and pepper
3 tablespoons butter
3tablespoons extra virgin oil oil

Soak grated potato in water plus whey or lemon juice and salt for sever hours or overnight.
Drain and squeeze dry in a tea towel. Mix eggs with flour and nutmeg and season to taste. Stir in grated vegetables. Use a 1/3 cup measure to scoop out batter. Saute until golden on both sides in butter and olive oil.

Variation: Add 1/4 cup finely chopped cilantro to batter. Omit nutmeg."

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.
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