Sweet Potatoes are a Staple During your Challenge.
Sweet Potatoes are known as one of the world healthiest foods. And it’s no wonder. They are packed full of vitamins and nutrients.
There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. Each category brings with it valuable health benefits.
Read More Here
There is no need to become bored with your sweet potato. My favorite way to prepare veggies and potatoes is to roast them.
I think roasting adds a level of flavor you just don’t get when you boil or steam. And, let’s face it if it downt taste good, your not going to eat it.
This recipe will please your pallet for sure!
2 large sweet potatoes
2 teaspoons olive oil
3/4 teaspoon garlic powder, or to taste
1/4 teaspoon salt, or to taste <———-this is your total daily allowance for salt during challenge.
3/4 teaspoon black pepper, or to taste
Add as many dry herbs as you would like. I like to add thyme.
Fresh can be added after Italian parsley adds a pop of fresh flavor.
Make them taste like desert by adding cinnamon and cloves. (NO SUGAR)
Wash and scrub sweet potatoes thoroughly. Dry potatoes well with a towel or paper towel.
Cut sweet potatoes in half length-wise, and then cut each half into 4 long strips. Chop each of the strips into small cubes.
Spread onto a large baking sheet, drizzle with 2 teaspoons of olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss to coat.
Bake at 400 degrees for 25-30 minutes or until crisped, flipping once halfway through to make sure that both sides get crispy.
Serve this with chicken or mini meatloaf!