Sweetpotatoes – The Edible Sunscreen

January 27, 2012 |Sweet Bites

Have you ever tried eating your sunscreen? Absolutely disgusting, right? Well, you’re in luck! Not only are sweetpotatoes loved for being naturally sweet, delicious and low in calories, they are also known as the delicious “edible sunscreen” that will keep your skin looking young and beautiful.

By eating foods that fight sun damage, such as sweetpotatoes, you are giving yourself a good lather of natural sunscreen. The greatest fighters against sun damage are carotenoids such as beta carotene and lycopene, which are abundant in sweetpotatoes. In addition, sweetpotatoes are packed full of vitamin E, which helps protect skin cells and reduce inflammation.
  • Carotenoids are antioxidants that reduce the negative effects of UVB radiation
  • Beta carotene (what gives sweetpotatoes their famous orange hue) is an antioxidant that slows the aging process and defends the skin from sun exposure
  • Lycopene protects skin against sunburn and skin cancer; it has an SPF of about 3 and is twice as effective as beta carotene

To start building up your skin’s natural sunscreen, eat foods with high concentrations of beta-carotene and lycopene. Eating these foods will boost your skin’s antioxidant levels and protect you against UV radiation.

Foods rich in beta-carotene: sweetpotatoes, apricots, papaya, mango, carrots and beets

Foods rich in lycopene: watermelon, tomatoes, papaya, guava, red bell peppers and pink grapefruit

Sweetpotato with Beets,Greens & Almonds
ingredients
  • 1 raw beet, peeled and sliced into 1-inch sticks, steamed
  • 1 large sweetpotato, peeled and cut into 1-inch cubes, steamed
  • 1/4 cup blanched almonds, toasted
  • 1/4 cup raw pumpkin seeds, toasted
  • 4 cups chopped swiss chard or kale
  • 1 tablespoon oil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon dried thyme

instructions

  1. Heat oil over medium heat. Add coriander, cumin, fennel seed, turmeric and thyme. Cook and stir until fragrant, about 1 minute.
  2. Add green. Cook and stir until wilted.
  3. Add beets, sweetpotatoes, almonds and pumpkin seeds. Mix well.
  4. Season with salt and pepper. Serve as a main or side dish.