I'm always trying to add sweet potatoes to my diet because they're just so darn good for you. Sunday night I was experimenting in the kitchen and decided to make myself a little appetizer with a Southwestern flair. I had two medium sized spuds (can you call sweet potatoes spuds?) and thought it would be a healthy way to end the weekend. Before I get to the recipe, check out the sweet benefits of this hearty vegetable: Sweet Potatoes help save your eyesight, lift your mood (always a good thing at the beginning of a work week), combat cancer and strengthen bones. I love the benefits and especially the taste of this simple dish.
Southwestern Style Oven Fried Sweet Potatoes
Adapted from Country Living
Serves two
2 medium size sweet potatoes
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp ground chili powder
1/4 tsp ground cayenne pepper
1 T canola oil
Pre heat oven to 400 degrees.
Wash the sweet potatoes and dry well. I like to peel off the hairy, knobby, not so attractive parts of the skin, but leave on as much skin as possible to take advantage of the nutrients. I also cut off the tips of the taters because they seem to burn in the hot oven.
Cut each potato in half lengthwise, then cut each half into 6 wedges (24 pieces).
In large bowl combine the sliced potatoes, oil, and spice mixture. Toss together (I use my hands and get messy) until potatoes are evenly coated. Arrange potatoes in a single layer on a foil lined baking sheet (easy clean-up) and place in the middle rack of your pre-heated oven. Bake until the edges are crisp and the potatoes are cooked through, about 30-35 minutes. While potatoes are cooking, make some guacamole and get ready to dip away.
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