best foods to eat Sweet potatoes, sugar potatoes,

If you are looking for ingredients that are going to pack a nutritious punch when it comes to adding value to your recipes, you are in the right place. These picks have major health payoffs, and we've included all the good they're doing your body when you eat them, whether they are packed with fiber, vitamins, antioxidants or any other of that wonderful stuff. Plus, we paired them with some recipes that bring out their best flavor qualities, so you can be eating nutritiously and deliciously! Hit the grocery aisles, then the kitchen, and feel free to thank us later.

Sweet Potatoes

Sweet potatoes, sugar potatoes, Indian taro, fendal or hindal, a vegetable of the dicotyledons under the Mahmoudi family. Its fruit is large, starchy, sweet in taste, and its leaves are sometimes eaten. It is native to the tropics of America. It contains nearly 50 genera and more than 1,000 species.

Sweet potatoes are nutritional superstars. They’re loaded with carotenoids, and are a good source of potassium and fiber. Toss sweet potato wedges with a bit of olive oil and roast until tender and lightly browned. Sprinkle with a spice or two, such as cinnamon or chili.

Step 1

Peel and chop potatoes. Soak potatoes in water, then drain and rinse. In a stock pot, combine rinsed potatoes with 2 quarts water, salt, sugar and vinegar and bring to a boil over high heat.

Step 1.5

Reduce to simmer, cook 10-15min until potatoes are tender. Stir occasionally.

Step 2

Drain and rinse potatoes and transfer them to a rimmed baking sheet. Spread into an even layer, sprinkle with vinegar and let them cool 30min at room temp.

Step 2.5

Meanwhile, combine 2tbsp of vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using) in a large bowl. Stir with spatula.

Step 3

Fold potatoes and chopped eggs (if using) into the mixture and season with salt and pepper. Cover and place in the fridge for at least 1 hour before serving. Salad can stay refrigerated up to 3 days.

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Garbanzo Beans

The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean.

Before cooking on a stovetop, you will need to soak the dried beans. Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in.

Now you can choose which soak method is best for you. As I mentioned above, we use both methods. It comes down to how much time we have or the time of day.

For example, if you have a late start and need the beans tomorrow, use the long soak method and soak the beans overnight. When you get up in the morning, you’ll have plump beans ready to cook. If you need the beans cooked asap, the quick soak is best.

Chickpeas are loaded with healthy fiber and protein

Garbanzo beans also have high amounts of fiber and many other essential vitamins and minerals, including folate, manganese, and iron, while still being fairly low in calories, according to Healthline.

Cooking Chickpeas in the Slow Cooker

Another option is to cook them in a slow cooker. The benefit of this is there is no soaking step — everything is added to the slow cooker you turn it on and walk away. Pretty easy.

Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Note that some of our readers have found this method to make very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.