Which preparation method for Stokes Purple potatoes is suggested to slow down starch conversion, resulting in a lower overall impact on blood sugar levels compared to eating them immediately hot?

Roasting them until tender and allowing them to cool slightly before eating.

When individuals are closely managing their blood sugar, the preparation method significantly influences the glycemic index (GI) of sweet potatoes, even those rich in fiber. Boiling generally leads to a higher GI because the heat breaks down starches more completely. To mitigate this effect, the suggested technique involves roasting the Stokes Purple potatoes until they are just tender. Crucially, allowing them to cool slightly before consumption slows down the rate at which the cooked starches convert into absorbable sugars. This cooling period helps maintain the integrity of the structure derived from the natural fiber, leading to a gentler, lower overall impact on post-meal blood sugar levels compared to eating them piping hot straight from the oven.