Most Potatoes cause a glucose spike when ingested. The starches reach the small intestines and produce a glucose spike. This is very bad and can lead to some issues if done repeatedly over and over for years! It can cause metabolic disfunction. Metabolic disfunction is things like kidney failure, type 2 diabetes, chronic health issues that are long-term! SO WHAT DO WE DO TO STOP THE GLUCOSE SPIKE? Simple you change the starches COMPLETELY!! I mean change the starches to resistant starches. Resistant starches are digested in the large intestines and colon. The potato is now a powerhouse of nutrition for your lower gut. The resistant starches actually ferment in the large intestines; this provides gas that feed your bacteria in your gut! Keeping them alive! It will strengthen your immune system by feeding your gut bacteria! The fiber will keep you fuller longer! HOW DO YOU GET RESISTANT STARCHES? You can do this with any potato except a russet potato. You cook your sweet potato, let it cool down completely, and reheat to eat it! It is that simple! Meal prep, but the easy way!
Ingredients
Instructions
- Preheat oven to 350. Clean your sweet potatoes and stab holes into the potato with a knife being careful not to cut yourself! Put the potatoes into a baking dish to cook for about 30-45 minutes! You can do this with any potato to make your starches into resistant starches. It will make the potatoes a prebiotic! So many benefits to this!
- Once you can stick a fork smoothy into the potato, it is done! Let the potatoes cool completely!
- Once the potatoes are cool, mash them with a potato masher or use an emulsion blender or use a blender. I leave the skin on due to most nutrients being located in the skin! A blender would work the best. I used an emulsion blender, and it worked as well.
- To your mashed sweet potatoes, add yogurt, vanilla, and syrup! Mix!
- In a separate bowl, combine your flour, cocoa powder, and baking powder. MIX
- Combine your wet and dry ingredients. I slowly pour the dry ingredients into the wet batter as I mix! DO NOT over mix! .Pour in your chocolate chips. Fold the chips into your batter. The batter will be thick!
- Pour into a greased pan. Bake at 350 for 30-45 minutes. It will be lifted off the sides of the dish when it is done! You can also insert a toothpick into the center and if it comes out clean it is done!
Notes
*If you want fudge like brownies you can just double the recipe, and it will be chocolate fudge brownies. Gooier! *This recipe turns potatoes into something extra! I hope you enjoyed this recipe! *My grandmother tasted these and said they were good, even though she does NOT like sweet potatoes!
