What’s so sweet about sweet potatoes? It all comes down to their score on the glycaemic index. The GI measures a particular type of food’s effect on your blood sugar (or blood glucose) – and that’s an important number for diabetics or pre-diabetics.


Normal, white potatoes have a relatively high GI (mashed potato registers 83, according to the University of Sydney), which means that their carbohydrates are quickly converted into sugar – spiking your blood sugar levels as a result. Sweet potatoes, meanwhile, have a lower GI (just 44, when boiled), which makes them better for controlling diabetes and avoiding sugar rushes/crashes.


Why’s this important? Because we have a hearty, creamy, Thai curry that’ll warm up the last days of your winter – and sweet potato is one of the key ingredients!


2 tbsp oil½ cup (150g) mild green curry paste2 tbsp fish sauce1 tbsp brown sugar400ml coconut milk2 stalks lemongrass, crushed1.6kg sweet potato (or butternut), peeled and sliced into 1cm wheels500g broccoli, cut into floretsJuice from 1 limeCoconut shavingsLime leavesLime wedges, coriander, to serveSteamed basmati rice, to serve


Heat the oil in a large deep-sided frying pan over high heat.Fry the sweet potato discs until golden on both sides (don’t worry about cooking them through), then remove from the pan and set aside.To the same pan, add the curry paste and cook, stirring, for 1 minute or until aromatic.Add the fish sauce, sugar, coconut milk, lime leaves and lemongrass and bring to the boil.Add the sweet potato, reduce the heat to low and cook for 10–15 minutes or until the sweet potato is cooked through.Add the broccoli and cook for a further 1–2 minutes or until tender.Stir through the lime juice.Serve the curry on top of rice or noodles and garnish with lime wedges, coriander and coconut shavings.


Serves 4 to 6

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