Potatoes...yams...who knew?

I love yams.  But I woke up this morning to startling news.  I've confused sweet potatoes and yams.  Oh no!  Sweet potatoes are rich in anti-angiogenic (anti cancer fighting agents) while yams are not. (For more information on anti-angiogenic foods, see the "video bar")

Sweet potatoes originally came from Central America, from a genus of morning glory.  They come in various shades and are rich in beta carotene, vitamin B6, vitamin c and fiber.

Here is an easy and healthy sweet potato recipe, just in time for Thanksgiving.

Sweet Potato Leek Casserole

1 tablespoon olive oil
2 tablespoons grapeseed oil
3 medium leeks
1 clove garlic, minced
3 tablespoons minced, fresh rosemary
salt and pepper to taste
2 medium size Sweet Potatoes (peeled/sliced to 1/8" thick)
1/2 cup panko breadcrumbs
1/2 vegetable broth

Preheat the oven to 400 degrees.  Coat a medium casserole dish with the olive oil.
Heat a skillet with the grapeseed oil over medium heat.  Cut the dark green tops off the leeks, and discard.  Have the leeks lengthwise.  Make sure to thoroughly wash dirt off leeks.  Chop the leeks and saute with the garlic, rosemary, salt and pepper until soft.
Arrange one-third of the sweet potatoes across the bottom of the casserole dish.  Spread one-half of the leek mixture on top of the sweet potatoes.  Then arrange another third of the sweet potatoes across the leeks.  Repeat, ending with a layer of potatoes.  Sprinkle breadcrumbs over top.  Pour the vegetable broth over the casserole.  Cover and bake 30 minutes.

Recipe courtesy of "Skinny Bitch Ultimate Everyday Cookbook" by Kim Barnouin