''There are far, far better things ahead than any we leave behind.''- C.S. Lewis
I love sweet potatoes - love it boiled, sauteed and roasted. I've never really had or thought to roast it unpeeled until today. I was in such a hurry and couldn't find my potato peeler - and thought meh I'll just eat the skin . It came out really really good and even the hubby that absolutely hates sweet potatoes loved it . Will definitely be adding to our weekly menu. It was very easy to prepare, I'd definitely recommend over regular white potatoes, this is because they are more nutritious than white :- they are packed full with antioxidants, rich in vitamin c and beta-carotene oh and plus they have a lower glycemic index - tis a WIN, WIN in my books
Ingredients
1 medium sweet potato
Sea salt to taste
Paprika - pinch to 1/2 tsp
Chilli Chipotle powder - pinch to 1/2 tsp
White ground pepper - pinch to 1/2tsp
Parsley - 1 tsp
Coconut oil - 1/2 tbs
Directions
1) Preheat oven to 400F
1) Cut sweet potato in wedges , place in a clean bowl and add ingredients , toss until evenly coated
3) Spread on a baking sheet (try not to overlap) - roast for 30-35mins - be sure to check/flip every say 10mins
Serve hot with green salad and some homemade sauce
