Sweet potatoes are a tasty alternative to traditional potatoes and add a splash of colour to your plate. What’s more is that they are very high in important nutrients like vitamin A (it actually contains about 12,000 mcg of beta carotene – aka vitamin A, impressive!).
2 large sweet potatoes (with skin – for a fibre boost!)
1 tsp cumin
1 tbsp olive oil
Pinch of pepper
(optional – chilli powder if ya like ‘em spicy)
1/3 cup mayo (miracle whip works for a low fat version)
1 tsp lemon juice
½ tsp cumin
Salt and pepper to taste
- Wash and scrub sweet potatoes well. Slice lengthwise into strips, leaving skin on (about 1/4 inch wide).
- Toss with olive oil, cumin and pepper.
- Bake in oven at 450 F in non stick pan for about 20 minutes or until crisp. Flip wedges over half way.
- Combine all ingredients for alioli and serve for a tangy, delicious dip.
This recipe is great for parties, a favourite among kids or perfect to spice up your usual weekday meals.
Mmm, mmm, mmm!
(thanks Laura for the recipe)