Sweet potato skins contain roughly three times the antioxidants contained in the vegetable’s flesh.
This probably helps you understand why I always advocate eating the skin of fruits and vegetables (as long as they are edible, of course).
Not only are skins a good source of fiber and certain nutrients — they also provide their own share of antioxidants and phytonutrients.
For example, one hundred percent of an apple’s quercetin (an antioxidant that has been linked to lower inflammation levels as well as decreased risk of prostate and lung cancers) content is in its skin!
Whether you make sweet potato mash, baked sweet potatoes, or oven-roasted sweet potatoes, leave the peeler in your kitchen drawer!