Sweet potato is a popular winter favourite in India, known for its natural sweetness and impressive health benefits. Rich in fibre, vitamins, minerals and antioxidants, it supports digestion, immunity and overall wellness. However, the cooking method plays a crucial role in how effectively the body absorbs its nutrients.

Boiling sweet potato is often considered the healthier option, as it helps lower its glycaemic index by allowing some sugars to leach into the water. This results in steadier blood sugar levels and makes it easier to digest, especially for people managing weight or glucose levels.

Roasting sweet potato, particularly with small amounts of healthy oils like olive or avocado oil, is also a nutritious choice. While roasting enhances flavour and caramelisation, it slightly increases sugar concentration but adds heart-friendly fats.

Nutrition experts also recommend letting boiled sweet potato cool before eating, as this increases resistant starch content, improving gut health and promoting fullness. Additionally, eating sweet potato with its skin intact boosts fibre intake and adds extra nutrients, provided it is washed thoroughly before cooking.