Sweet potatoes pack a nutritional punch. You should be eating them.
Here’s a good way of eating a sweet potato: boil then bake. Boiling them before you roast them will ensure that your sweet potatoes or crispy like chips on the outside and soft, sweet and buttery on the inside.
Peel, slice and place your sweet potato slices in boiling salted water for 10 minutes.
While your potatoes are boiling, preheat your oven to 450°.
Now is the time to prep your pan. Add 1 teaspoon of olive oil, Half a teaspoon of ground cumin, 1 teaspoon of balsamic vinegar and a healthy grind of lemon pepper for every sweet potato you have. Then add salt-and-pepper to taste.
Add your drained sweet potatoes and mix with the oil and spices in your pen. Add one more teaspoon of oil on top before more salt, pepper and ground cumin to taste. Coat each of the sweet potato slices generously.
Then put your potatoes in oven for 15 minutes. Turn halfway through. Because temperatures vary as well as thickness of sweet potatoes, you might need more or less time so keep an eye on them. You should smell a nice aroma coming from the oven as the sweet potatoes roast.
Serve with roast chicken, lamb or fish. For vegetarians these potatoes are a great side with a lentil curry or portobello mushrooms.
What is your favorite way to cook sweet potatoes?