Caramelized Roasted Sweet Potato Chunks & Why You Shouldn’t Be Afraid of Carbs

Caramelized Roasted Sweet Potato Chunks & Why You Shouldn’t Be Afraid of Carbs

I used to be afraid of carbs. All carbs. Not just simple refined ones.

I was one of those chicks who believed they made you gain weight, so naturally, I restricted. THEN, I FINALLY DECIDED TO EDUCATE MYSELF.

Sweet potatoes are complex carbs, a group of macros with a far different effect on our bodies than simple carbs.

They’re made of longer chains of sugar molecules, so they take longer to digest & don’t raise blood sugar as quickly as simple carbs.

They’re lower glycemic & stimulate metabolism, whereas simple ones are higher GI & lead to crashes in energy & sluggishness.

Simple carbs are refined & processed & stripped of a lot of their nutrient & mineral content, not to mention they’re hardly even real food anymore! They’re empty calories that usually get converted to fat if the glycogen stored isn’t used immediately.

Anything white, from flours to sugar, is a simple carb, whereas complex carbs are closer to their natural state (i.e. whole grains).

Complex carbs are a lot higher in fibre & protein than simple ones.

Moral of the story: You don’t have to restrict carbs & they don’t make you gain weight. They’re one of the 3 vital macronutrients for a reason: because our body needs them – it’s all about choosing the right ones!

TO MAKE:

  • Preheat oven to 425F & line a baking sheet with parchment paper.
  • Cut 1 large potato into cubes & season with:
    • 1/3 cup coconut aminos
    • 2 tbsp. maple syrup
    • 1.5 tbsp. dried basil
    • pinch cayenne
    • 1.5 tsp. garlic powder
    • sea salt & black pepper

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  • Toss to coat & place them on the baking sheet.

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  • Roast for 35-38 minutes, until potatoes are caramelized, crispy & browned!

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