When it comes to spud choices, is your family divided over their preference for white potatoes over sweet potatoes? Although all potatoes are practically fat-free (at least, before you add the traditional butter and sour-cream toppings!) and provide a good source of potassium, sweet potatoes have more fiber and beta carotene, which boost immunity and bone density. If you do opt for the white variety, remember to leave the skin on when cooking, to retain the fiber content.
Here’s the skinny on white versus sweet potatoes (per 6-ounce serving):
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Source: November 2004 Cooking Light.