A classic autumn combination, evocative of holiday feasting. I must admit the sweet potato for me goes with Thanksgiving and I don’t much feel like eating them at any other time. Despite that, my inner nutritionist holds them in high regard as a vitamin and mineral packed starchy vegetable. The nutrients are much needed, magnesium, iron, fiber, folic acid, tons of vitamin A and beta-carotene, vitamin C, potassium and lots of others in smaller yet important amounts. The sweet in these potatoes falls into the category of low glycemic and as such will not cause a spike in blood glucose levels, which is a plus, especially in baking. The anthocyanin pigments responsible for the orange brightness contribute anti-inflammatory benefits that scientific studies reveal affect our brain and nerves in a positive way. It is a true food as therapy vegetable.
Still, these tubers are a bit too sweet for me to crave them for dinner. And my children will not eat sweet potatoes unless they are made into French fries. Not even the delectable brandy orange glazed chunks my mom has always made in November. This quick bread with the sweetness balanced by the bitter, drying, pungency of sage acts as the ultimate solution. Here again, the beauty of cake, my children will eat it.