People with diabetes often make mistakes: Eating sweet potatoes must follow the “3 DON’Ts” to avoid blo.od sugar spikes

To prevent a rapid rise in blood sugar when eating sweet potatoes, you should remember and follow the “3 DON’Ts.”

Sweet potatoes are a familiar and popular root vegetable in the daily meals of many families. They are not only easy to prepare and eat, but also rich in fiber, vitamins, and minerals, offering many health benefits—especially for digestion and providing healthy energy to the body.

However, sweet potatoes contain a significant amount of starch and carbohydrates, along with fiber. If eaten incorrectly, they can cause post-meal blood sugar levels to rise. According to EatingWell, below are the “3 DON’Ts” you should keep in mind when eating sweet potatoes to avoid excessively high blood sugar.

1. Don’t peel off the skin

If you want to eat sweet potatoes without worrying about blood sugar spikes, the simplest tip is to eat them with the skin on. This thin skin is actually a great source of fiber and resistant starch, which helps keep blood sugar levels stable and provides longer-lasting energy.

2. Don’t eat sweet potatoes on their own

When preparing a meal with sweet potatoes, it’s very important to add a source of protein and plenty of non-starchy vegetables. This combination ensures a good balance of carbohydrates, protein, and fiber, helping regulate blood sugar more effectively. Lean proteins such as chicken and salmon are excellent choices for heart health and blood sugar balance.

3. Don’t eat them as a complete replacement for rice

You should avoid eating sweet potatoes on an empty stomach to prevent sudden blood sugar spikes. Although they are healthy, sweet potatoes are still a starchy food. Completely replacing rice with sweet potatoes or eating too much in one meal can lead to excessive carbohydrate intake.

To maximize health benefits, always pair sweet potatoes with green vegetables and protein (such as meat or fish) to take advantage of fiber and protein, which slow down the absorption of sugar into the bloodstream.