The sweet potato is a complex carbohydrate that provides twice the recommended daily allowance of vitamin A and more than one-third of the requirements for vitamin C. Plus, they are also an excellent fat-free source of vitamin E -- most vitamin E-rich foods, such as nuts, avocado and vegetable oils, are fatty.

Polynesian Shrimp Sweet Potato Topper

3/4 pound shrimp, shelled, deveined and cut in half lengthwise

2 tablespoons vegetable oil

1 1/2 cups broccoli florets

1/4 cup sliced green onions

1 medium clove garlic, minced

1 cup bottled honey mustard dressing

2 tablespoons shredded coconut

6 medium sweet potatoes, baked (about 4 pounds)*

1. In large non-stick skillet, cook shrimp in oil until pink on all sides, stirring often. Add broccoli, green onions and garlic. Cook, stirring until broccoli is tender. Add dressing and heat through.
2. To serve, split baked sweet potatoes and top with shrimp mixture. Garnish with coconut.

Makes 6 servings.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.