Roasted Sweet Potatoes

Sweet potatoes are a diverse and nutritioual power house.
It can be cooked in many ways and it’s full of beta carotene, B vitamins, potassium, fiber, and phosphorous. It’s also incredibly sweet with low calories, ideal for losing weight.
Sweet potatoes can be eaten raw as a crunchy snack or roast them whole to make an easy, delicious, low cal snack. It can easily become mashed sweet potatoes or be baked as fries or chips. I often roast a whole bunch of them in the toaster oven and carry them around to munch on.

Roasted Whole Sweet Potatoes:

Wash and scrub 4-5 sweet potatoes thoroughly. Place them in a middle rack of a toaster oven or a regular oven at 350 degrees for about 40-45 minutes. You can turn them over half way. That’s it. Peel and enjoy them hot or at room temperature. You can carry these around in case you have a snack attack or have them in place of bread, rice or pasta.

Sweet Potato Fries:

Ingredients:

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons extra virgin olive oil (preferably organic)
4 large garlic cloves, minced
1/2 teaspoon sea or kosher salt

Directions:

Preheat oven to 450°F.
In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on a baking sheet. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature.

Optional:
Sprinkle herbs of your choice, pepper flakes, or paprika.

Recipe Courtesy of Dr. Clara Young