Lunch: Sweet Potato Skins and Pico de Gallo

Instead of tortilla chips and salsa, opt for sweet potato skins and pico de gallo at your next game day party.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Sweet Potato Skins and Pico de Gallo

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

8 small sweet potatoes
1 tsp. ground cinnamon
1/4 tsp. ground cayenne
kosher salt
Black pepper
1 tbsp. olive oil
6 plum tomatoes, seeded and cut into 1/4" pieces
2 small jalapenos (seeded, if desired) finely chopped
1/2 small red onion, finely chopped
3 tbsp. fresh lime juice
1/2 c. cilantro, roughly chopped

Instructions

Heat oven to 450 degrees F. Using a sharp knife, cut off four 1/4-inch-thick skins from each sweet potato; reserve the centers for another use. In a small bowl, whisk together the cinnamon, cayenne, and 1/4 teaspoon each salt and pepper.
Place the sweet potato skins on a large rimmed baking sheet, flesh-side up. Brush with the oil, then sprinkle with the spice mixture and roast until tender, 25 to 30 minutes. Heat the broiler and broil until golden brown, 2 to 4 minutes.
Meanwhile, in a bowl, toss the tomatoes, jalapeño and onion with the lime juice and 1/2 teaspoon each salt and pepper; fold in the cilantro. Serve with the potato skins.

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