Sweet potato flour: an excellent source of potassium

Sweet potatoes differ from potatoes in their slightly sweet taste, but also in their nutritional values ​​and their glycemic index, which is lower than that of classic potatoes. These qualities allow us to imagine many savory or sweet recipes, while it is sometimes more complicated to cook with potatoes. From this starch, it is always possible to make flour . In fact, potato flour is very widely used by the food industry to make many dishes. And in particular, gluten-free foods and dishes can be developed since potatoes do not contain any. To be precise, we will say that potatoes are ground into flakes. Conversely, potato starch allows the starch to be extracted. But what about sweet potato flour?

Sweet potato flour is ideal for making delicious recipes.

Naturally, flour from sweet potatoes does not contain gluten, nor does potato. This type of flour is an interesting healthy alternative, as it is a source of potassium, beta-carotene, fiber and moderate GI carbohydrates . This makes it a flour suitable for everyone, whether sedentary or athletic, and can be used advantageously by diabetics. Sweet potato flour is a great replacement for wheat flour in your pastries, pies, and other cake batters. It is also a versatile flour, as you can easily imagine pasta and savory recipes as main dishes.

The sweet potatoes are gradually dehydrated and ground to obtain optimal flour quality.

To obtain a high-quality sweet potato flour with a fine and light appearance, the sweet potatoes are slowly dehydrated in order to be finely ground. A significant amount of starch is therefore used to obtain a good flour, given that the water has been almost completely removed by dehydration. In addition, respecting the speed of dehydration of the starch conditions the quality of the flour obtained, allowing all its nutritional qualities to be preserved. In any case, this process then gives the flour a high concentration of carbohydrates (nearly 70%). However, its Low Glycemic Index and its relative fiber content (around 8%) will also result in a reduced Glycemic Load; that is to say that the glucose resulting from the digestion of the food bolus will gradually end up in the blood. This is also why athletes appreciate sweet potato flour even more, and the Big Yam YAM Nutrition in particular. Slowly assimilated, the carbohydrates will then re-store muscle glycogen reserves. Naturally, this is a dietary base that is perfectly suited for diabetics.

A flour that concentrates all the richness of this slightly sweet starch in vitamins, minerals and trace elements

Obviously, we find all the nutrients of the sweet potato in its flour, vitamins , minerals and trace elements. Calcium, magnesium and especially potassium, an ally of athletes, are naturally present. B vitamins and vitamin C are also present. There is no need to remind you here of the importance of B vitamins as an essential cofactor in the metabolism of macronutrients in energy . In the same way, you know the importance of vitamin C, especially in the fixation of collagen , iron binding, its role in the normal functioning of the immune system and especially its role as an antioxidant against free radicals. In addition, sweet potato flour contains a significant amount of beta-carotene, the natural precursor of vitamin A.

An incredible number of recipes can be imagined with sweet potato flour

Sweet potato flour's texture naturally lends itself to a wide variety of delicious recipes: pancakes, cakes, pies, and other pastries can be imagined. Naturally, pancakes are one of the simplest recipes to imagine. In this case, you simply add eggs to the flour to make delicious pancakes. You can optionally add milk (semi-skimmed), but in principle, this is not even necessary.

To create an infinite number of delicious recipes, sweet or savory!

And obviously, when it comes to using flour as an ingredient in a recipe, you can, in most cases, substitute sweet potato flour, especially if you want to enjoy its sweet taste. Remember that sweet potato will be sweeter when cooked because maltose is released, which slightly reinforces the sweet taste usually found with this starchy food. To discover excellent recipes on this fascinating subject, we recommend following Christophe Bonnefont's YAM Nutrition channel on YouTube. He will be explaining his best recipes to you live!