I previously wrote about my love for sweet potatoes because of their high beta-carotene content, essential for healthy skin and eyes. I also prefer them to regular potatoes at times because of I love their natural sweetness.
In many recipes for roasted sweet potatoes, they tell you to remove the skin.
But I say, waaittt! Leave the skin on! The skin provides added fibre and potassium.
In this recipe, I also added dry spices nutmeg, cinnamon and ginger. These spices change up the flavour a bit, giving you a new starch to try at suppertime!
If nutmeg, cinnamon and ginger are not your forté, another thing you can try is changing up the spices that you regularly use.
Woman’s Day recommends replacing your spices every 1-4 years (depending on the type of spice). They have a guide on their website here. I have noticed that as soon as I replace my dry spices, the aroma is definitely more fresh and flavourful to add to dishes!
If you want to try something new (my TV segment theme * wink *) in how you enjoy potatoes, recipe is below!
RECIPE: Roasted Sweet Potatoes
3 Sweet potatoes, washed and scrubbed (get all the dirt off)
2 tsp olive oil
1 tbsp butter
2 tsp brown sugar (more if you prefer)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 salt (or to taste)
- Preheat oven to 350 F. Prepare a 9 x 13” baking dish and spray it with cooking spray.
- Dice the sweet potatoes into bite sized cubs. Place in a large bowl.
- Melt butter in microwave and pour on potatoes along with olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Toss to coat evenly or use your hands to mix it together! Add more spices and salt to taste (optional).
- Spread single layer onto baking sheet and bake for 45-50 minutes. Stir potatoes once during cooking.
Adapted from For The Love of Cooking