The beet

Whitsons’ Chef Sandmann dishes up a Loaded Sweet Potato Rice Bowl for our September Harvest of the Month: Sweet Potatoes.

Not only are sweet potatoes delicious, but they are super nutritious. These colorfully orange veggies are high in vitamins A, B6, C and D, and rich in iron, magnesium and fiber. That means with every bite, you are helping your body to build immunity, ease digestion, boost your energy and fight inflammation. They are a great replacement for those regular fries, chips and other regular potato favorites. They even are delicious in tacos -give this fun recipe a try and see!

RECIPE: Sweet Potato Tacos

YIELD: 8 servings

INGREDIENTS:

4 sweet potatoes
2 Tbsp. extra-virgin olive oil
1 sweet onion, chopped
1 lb. ground chicken
2 tsp. taco seasoning
4 Tbsp. cooked black beans
4 Tbsp. roasted corn
1 avocado, cubed
4 Tbsp. sour cream
Hot sauce, optional

DIRECTIONS:

Wash and poke holes in sweet potatoes using a fork. Bake at 400 ° for about an hour until tender, then set aside to cool. Add olive oil to a large skillet and cook onions until tender, then add ground chicken and taco seasonings and cook thoroughly. Slice sweet potatoes in half and scoop out some of the middles to form cups or taco shells. Add your ground chicken mixture and desired toppings: black beans, roasted corn, avocado, sour cream and hot sauce. Enjoy!