Posted By Michael Rahman on 14 April 2014
A Favorite of mine, yum, yum….
Lets consider their nutritional value:
A great source of beta carotene, recent research shows that a little fat, such as in olive oil helps in the absorption of the this nutrient
Look for ones that are crisp and firm, without bruises or soft spots. Store them on the counter, and don’t keep them around too long. Unlike white potatoes, they store for weeks, not months, and once they get old they will get tough and lose their flavor.
If you want this recipe to be even lower on the glycemic scale (or you don’t eat sugar, etc. etc.), I am sure you could substitute agave nectar, honey, or even grade A maple syrup for the sugar. The chili isn’t actually very spicy, so if you want your potatoes to have a little more kick, you can also add in 1/4 tsp. cayenne pepper. Remember, some like it ho
3-4 medium sweet potatoes
2 tbs olive oil
1 tablespoon fine sugar
1 tsp chili powder
1 teaspoon kosher salt
1/4 teaspoon freshy ground black pepper
Preheat oven to 450 degrees. Cut 3-4
medium sweet potatoes into wedges, and arrange on a baking sheet.
In a small bowl, combine 2 tablespoons
olive oil, 1 tablespoon fine sugar, 1 teaspoon chili powder, 1 teaspoon kosher
salt, and 1/4 teaspoon freshly ground black pepper. Whisk with a fork, and
drizzle over sweet potato wedges.
Bake in preheated over for 15- 20 minutes, until tender when pierced with a fork. Remove from oven, and let cool.