Sweet potatoes are one of my favorite vegetables and this time of year, they are in season. I used to only eat sweet potatoes around the holidays when they are covered in melty marshmallow goo. When I started cooking on my own, I learned how versatile sweet potatoes can be.
They can be sweet, savory, a side dish, or a main course. Sweet potatoes are a great source of Vitamin A, a nutrient vital to immune function and promoting healthy vision. Compared to white potatoes, sweet potatoes contain more fiber, which aids in digestion and can help lower cholesterol levels in the blood. Try our sweet and spicy recipe for the best of both flavors as a side with your favorite meal!
3 medium sweet potatoes, washed
1 tbsp olive oil
1 tbsp chili powder
1 tbsp cinnamon
1 tbsp honey
Preheat oven to 375 degree. Coat baking sheet with non-stick cooking spray
Dice sweet potatoes into large, even pieces
Toss sweet potatoes in olive oil, chili powder, cinnamon, and honey
Spread sweet potatoes evenly onto baking sheet
Bake for about 30 minutes, or until potatoes are fork tender