Sweet potatoes broke my heart
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I consider potatoes and sweet potatoes high calorie because they are not filling to me. Apparently they are supposed to be one of the top foods as far as satiety goes but it is just NOT true for me. Like to the point I get hangry after I eat them and pissed I wasted my calories on them. I love them but I need lower carb veg in high volume and a protein.2
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Spliner1969 wrote: »Sweet potatoes are rich in potassium as well, and will help you regulate sodium intake. They are worth the calories if you ask me. I eat them for dinner as often as I can as a side.
Agreed!! Don't cut out sweet potatoes. There are plenty of foods to cut out or limit, but this ones a keeper
Vitamins
Low glycemic index (complex carb)
Potassium
Fiber
* Just eat with a protein to offset carb calories.
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CattOfTheGarage wrote: »Sabine_Stroehm wrote: »
For me that's more yams than sweet potatoes, but close enough.CattOfTheGarage wrote: »They are definitely a fashion food here in the UK, it's all sweet potato mash and sweet potato fries everywhere you look. They don't grow here easily so they've never been a traditional food, they're a bit "exotic" and seem to have got themselves a bit of a health halo. Maybe if we baked them with marshmallows we'd see them differently...
According to all the food blogs, podcasts etc, "candied yams" is a misnomer, they're actually sweet potatoes. True yams are not related.
I've always wondered about that...0 -
CattOfTheGarage wrote: »Normal potatoes are very high in vitamin C. And other things which escape me at the moment. And their skins go crispier when you bake them.
I believe you have yellow-fleshed sweet potatoes in the states. We don't get those, only the orange ones. And I can get the purple ones at the Chinese supermarket, which are lovely - a bit denser and less sweet, and such a gorgeous colour, which stays when you cook them (unlike regular purple potatoes, which turn white when you cook them
)
Really? The reason I dislike sweet potatoes is because they are too sweet! Vegetable + sweet just doesn't mix for med. Maybe I need to keep an eye out for purple ones. I doubt we have them, but I will no longer avoid the sweet potato section because maybe, who knows! I really wanted to like them but ugh
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I am grateful that sweet potatoes exist, as my partner is allergic to normal potatoes. In the UK I can find the orange fleshed type (great mashed or roasted with salt and rosemary), and sometimes a variety with purple skin and pale flesh. Just have to balance the sweetness when using in a meat n 2 veg type meal!0
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amusedmonkey wrote: »CattOfTheGarage wrote: »Normal potatoes are very high in vitamin C. And other things which escape me at the moment. And their skins go crispier when you bake them.
I believe you have yellow-fleshed sweet potatoes in the states. We don't get those, only the orange ones. And I can get the purple ones at the Chinese supermarket, which are lovely - a bit denser and less sweet, and such a gorgeous colour, which stays when you cook them (unlike regular purple potatoes, which turn white when you cook them )
Really? The reason I dislike sweet potatoes is because they are too sweet! Vegetable + sweet just doesn't mix for med. Maybe I need to keep an eye out for purple ones. I doubt we have them, but I will no longer avoid the sweet potato section because maybe, who knows! I really wanted to like them but ugh
I don't think they're any sweeter than carrots or butternut squash. But they are sweet, and have a more pronounced flavour than regular potatoes, and so they don't go with everything. I find they work best alongside something very savoury and meaty so you get that contrast. Beef stew, chops with meaty gravy, that kind of thing.
If regular potatoes are the little black dress, sweet potatoes are more of a turquoise feather boa, jarring in the wrong contextbut if you find the right combo they're fabulous.
They're great with a dollop of plain yoghurt.4 -
CattOfTheGarage wrote: »amusedmonkey wrote: »CattOfTheGarage wrote: »Normal potatoes are very high in vitamin C. And other things which escape me at the moment. And their skins go crispier when you bake them.
I believe you have yellow-fleshed sweet potatoes in the states. We don't get those, only the orange ones. And I can get the purple ones at the Chinese supermarket, which are lovely - a bit denser and less sweet, and such a gorgeous colour, which stays when you cook them (unlike regular purple potatoes, which turn white when you cook them )
Really? The reason I dislike sweet potatoes is because they are too sweet! Vegetable + sweet just doesn't mix for med. Maybe I need to keep an eye out for purple ones. I doubt we have them, but I will no longer avoid the sweet potato section because maybe, who knows! I really wanted to like them but ugh
I don't think they're any sweeter than carrots or butternut squash. But they are sweet, and have a more pronounced flavour than regular potatoes, and so they don't go with everything. I find they work best alongside something very savoury and meaty so you get that contrast. Beef stew, chops with meaty gravy, that kind of thing.
If regular potatoes are the little black dress, sweet potatoes are more of a turquoise feather boa, jarring in the wrong contextbut if you find the right combo they're fabulous.
They're great with a dollop of plain yoghurt.
Carrots is as sweet as I'm willing to go. If I wasn't used to eating carrots I would probably hate them too. I don't do sweetened yogurt or honey roasted meats either. That contrast between sweet and savory is what puts me off. I'm fine when sweet potatoes are in sweet desserts like pies though. How do purple sweet potatoes compare to say, carrots?1 -
I think they are a little less sweet than carrots, but it's a while since I had them.0
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cwolfman13 wrote: »Here's an interesting little history lesson to explain why there's so much confusion. As we mentioned above, there are two types of sweet potatoes — "firm" and "soft." The firm variety was the first to be produced in the U.S., so when "soft" sweet potatoes began to be produced commercially, there was a need to differentiate it from its firm counterpart.
Since the "soft" sweet potatoes slightly resembled true yams, they picked up the name and became what you see labeled as "yams" in most U.S. grocery stores.
I was so confused!
In Australia, to my wide an vast knowledge (haha), all sweet potatoes are sweet potatoes, and all yams are sweet potatoes. I don't think I've ever seen a true yam... this is enlightening!
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Man, after reading through much of this thread, I am left wondering something. Am I the only person who's idea of dressing up a sweet potato is just cutting it in half after baking, before eating the whole thing with my hands?9
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Gallowmere1984 wrote: »Man, after reading through much of this thread, I am left wondering something. Am I the only person who's idea of dressing up a sweet potato is just cutting it in half after baking, before eating the whole thing with my hands?
I just add a little butter.3 -
A drizzle of olive oil, a dash or two of chipotle or cayenne pepper... roast em up... so much better than a bland old potato...1
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*waves sweet potato wedges banner*1
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Gallowmere1984 wrote: »Man, after reading through much of this thread, I am left wondering something. Am I the only person who's idea of dressing up a sweet potato is just cutting it in half after baking, before eating the whole thing with my hands?
yum. I like to add garlic powder though. Just a sprinkle.
Also this thread made me crave potatoes yesterday so lunch is potato discs. yummmmm0 -
diannethegeek wrote: »It was logging sweet potatoes by weight the first time that broke my heart. Let's just say that MFP and I have very different ideas about what qualifies as a "medium" sweet potato.
This right here.
In my neck of the woods, the typical sweet potato at the grocery store is bigger than a grapefruit. Oddly enough, half of that is still more than a "large". I've had to go to Trader Joe's and get the 'seconds' to find sweet potatoes that even fall in the USDA ranges.4 -
Gallowmere1984 wrote: »Man, after reading through much of this thread, I am left wondering something. Am I the only person who's idea of dressing up a sweet potato is just cutting it in half after baking, before eating the whole thing with my hands?
I usually stuff them because I eat them as a meal and not a side. I prefer regular potatoes for a side.
This is one of my favorites...
I prefer white sweet potatoes to orange...orange is a bit on the sweet side...though the orange ones are good with chipotle as the heat and sweetness make for a nice combo.5 -
Gallowmere1984 wrote: »Man, after reading through much of this thread, I am left wondering something. Am I the only person who's idea of dressing up a sweet potato is just cutting it in half after baking, before eating the whole thing with my hands?
Salt. Must have lots of salt, or sweet potatoes are not edible to me. Bonus points if it's Scorpion chili salt. Some butter is nice, too, but not required.
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I don't understand why my sweet potato meals are all high calorie, can anyone help me troubleshoot this?
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I changed to sweet potatoes because they release sugar more slowly than ordinary potatoes, which keeps you from feeling hungry for longer. That's the best reason to change to them.0
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columbus2015 wrote: »A drizzle of olive oil, a dash or two of chipotle or cayenne pepper... roast em up... so much better than a bland old potato...
Great idea! I would not have thought of those spices paired with a sweet potatoe!!!0 -
I consider potatoes and sweet potatoes high calorie because they are not filling to me. Apparently they are supposed to be one of the top foods as far as satiety goes but it is just NOT true for me. Like to the point I get hangry after I eat them and pissed I wasted my calories on them. I love them but I need lower carb veg in high volume and a protein.
Do you like cauliflower? My husband will "rice" a bag of frozen cauliflower in the food processor and put Italian seasoning and Parmesan and eat the whole thing for under 150 calories. (4 cupsish) Might be an option! Good luck.
I find the smaller sweet potatoes in the bin, usually under 200 grams and that keeps it under 200 calories even with yogurt butter. That might fit better if you miss them.0 -
Ha! haha Yep, having a sweet pot for dinner with skinless drumsticks and roasted cabbage steaks.
I love baked sweet potatoes with nothing but salt. They already taste sweet and creamy to me.
I feel like I get a big bang for my buck when I eat them because they are satisfying, and to me, lower calorie food choice that makes me feel full while packing a nutritious punch.
But the sweet potato mash and fries you speak of? Nope, those are most CERTAINLY not calorie friendly. Still yummy I'm sure. Would I eat them? YEP! I'd just have to tweak everything for day 0 -
columbus2015 wrote: »A drizzle of olive oil, a dash or two of chipotle or cayenne pepper... roast em up... so much better than a bland old potato...
I go for a mix of olive oil, cayenne pepper, salt, black pepper, & cinnamon myself. Delicious.
I'll have to try out chipotle on them sometime.0 -
the_quadfather wrote: »
OMG, me too. I never touch cereal now, it would take three servings to fill me up.
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Gallowmere1984 wrote: »Man, after reading through much of this thread, I am left wondering something. Am I the only person who's idea of dressing up a sweet potato is just cutting it in half after baking, before eating the whole thing with my hands?
I chop them up before cooking and add a little salt and olive oil, but that's it. Occasionally add something spicy.
That's also exactly how I like my potatoes.0 -
columbus2015 wrote: »A drizzle of olive oil, a dash or two of chipotle or cayenne pepper... roast em up... so much better than a bland old potato...
And salt!
Nom nom nom.0 -
Nut and peanut butter broke my heart
So many calories for such a small amount...1 -
i dont like sweet spuds, give me a nice white one any day
however I do secretly feed them to the kids, when i make them mash spud i put in a bit of white spud, bit of sweet spud and some parsnip0
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