If sweet potatoes aren’t one of your grocery store staples, you should go get in your car and pick up a few now. These babies are loaded with vitamins and minerals we runners need to perform well. Just a single sweet potato can provide up to 250% of our Vitamin A needs since they are such a rich source of beta-carotene (an antioxidant which gives the potato it’s orange color). They’re also good sources of manganese and copper, which are minerals that many runners fail to meet the requirements for. These minerals are important for muscle function, so not getting enough of them can definitely make an impact on our running.
Sweet potatoes can be very versatile as well, which is why they are a staple I almost always have on hand. They can be baked, boiled, roasted, and, for those on-the-go, microwaved! This week I’ve made sweet potatoes three different ways!
- Sweet Potatoes in a White Bean Hash: The recipe can be found here. I added in eggs and salsa and have been eating it as a breakfast!
2. Sweet Potato Cauliflower Mash: This is as simple as it sounds. All you have to do is boil sweet potato and cauliflower, mash it, and I even added some garlic salt to give it some extra flavor. Pictured is both my mash and zucchini boats. Recipe for the boats can be found in my Taco Tuesday post.
3. Baked Sweet Potato: This is my personal favorite of the three. I’m a huge sweet potato fan, so I could eat them plain. However, this week I topped mine with plain greek yogurt, agave syrup, and cinnamon.