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"PinterestFacebookOK, don&amp;#39;t laugh: I was listening to the 24-7 Christmas music station here in Seattle over the weekend (so far, I&amp;#39;m not sick of Jingle Bells!), and I heard an announcer talking about the amazing health benefits of sweet potatoes (random, I know). Of course, I listened up! We already know that they&amp;#39;re loaded with potassium, thanks to this piece by Glamour.com&amp;#39;s Lindsey Unterberger, but who knew they could ward off the cold and flu viruses? Read on for the details...\n****So, according to several past studies, sweet potatoes are a fall power food you should eat year round. Yep, don&amp;#39;t just save them for the holidays. Here&amp;#39;s why: Sweet potatoes are rich in beta carotene, which scientists believe may help increase T cell activity in the body. T cells are known as the &amp;quot;helper&amp;quot; cells that fight infection.\nI already love sweet potatoes, so I didn&amp;#39;t need any convincing. But, if you&amp;#39;re looking for some easy, healthy ways to prepare them, be sure to check out a recipe I posted here on Vitamin G for sweet potato and butternut squash soup.\nAnd, here is my famous recipe for sweet potato gnocchi:\n__\nSweet Potato Gnocchi __\nRecipe by Sarah Jio\nServes 6\nIngredients:\n2 (8 ounce) sweet potatoes\n2 cloves of garlic, pressed through a garlic press, or minced\n3/4 teaspoon of kosher salt\n3/4 teaspoon ground nutmeg\n1 free-range egg\n1/2 cup grated Parmesan cheese\n2 cups all-purpose flour\n3 tablespoons butter, for pan\n5 fresh sage leaves, minced\nPreparation:\nPreheat oven to 350 degrees, and bring a large stock pot of salted water to a boil. Bake sweet potatoes for 35 minutes, or until you can pierce the flesh easily with a knife. Once the potatoes are cool enough to handle, peel them before pressing through a potato ricer into a large ceramic mixing bowl. Add the garlic, salt, nutmeg, cheese, and egg. Sift in the flour, in small amounts, until the mixture resembles dough. If the dough is overly sticky, add more flour as needed.\nOn a floured cutting board or counter top, roll the dough into several long &amp;quot;snakes,&amp;quot; about two feet long and a half-inch wide. Cut the strips into one-inch pieces and set aside in batches, being careful they don&amp;#39;t stick together. Roll each piece over a gnocchi paddle (a fork will also work) until each section takes shape. Drop the pieces into the boiling water, and allow them to cook--just for a few minutes--until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.\nIn a large saut?\uFFFD pan, warm butter over medium heat until it begins to brown, being careful not to let it burn. Reduce heat to low and add the chopped sage leaves, and let the flavors meld for three minutes. Add the gnocchi to the pan in batches, lightly browning each side while it soaks up the flavors of the pan. Place gnocchi on a serving tray and repeat until all of the gnocchi has been infused with the sauce. Garnish with a sprig of sage, and serve immediately.\n*A note about the use of butter: This recipe only calls for a small amount of butter, but you can substitute for olive oil, too. *\n__What&amp;#39;s your favorite way to eat sweet potatoes? Any other sweet potato gnocchi lovers out there? (I&amp;#39;m obsessed.) __\nPhoto: iStock"^^<http://www.w3.org/2001/XMLSchema#string>
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