We all know that sweet potatoes are rich in the antioxidant beta-carotene. And they taste great to boot. But, did you know that you need a little fat with that meal to properly absorb the beta-carotene? Drizzle a little olive oil over your baked sweet spud, it only takes about a teaspoon, and maybe add a little squeeze of lime juice to balance out the flavor profile, and you're good to go! Bon Appetite my sweet!