Sweet potatoes aren't just for Thanksgiving. They are such a healthy powerhouse with loads of fiber and vitamin A that they should make an appearance at your gatherings year-round. Here are some reasons you may not be aware of that may help convince you and a recipe to try:
If you need a quick way to prepare this inexpensive but antioxidant-rich, mineral-laden vegetable, try this recipe. It is one of my favorite ways to prepare it. The heart-healthy macadamia nut oil adds a great touch of nuttiness as well as nutrients, but you can use another high-smoke point oil if you do not have it. Butternut squash makes a great sub as well for this, if you prefer that in the fall or winter when it is in season.
Roasted Sweet Potatoes with Cinnamon and Lemon4 servings
- 3 large organic sweet potatoes, peeled and diced
- 1 tablespoon macadamia nut oil
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- dash of pepper
- 2 tablespoons maple syrup or a bit more if you like it sweeter
- juice of half a lemon
- zest of half a lemon
- Preheat oven to 350 degrees or use your roast feature on your oven if you have it.
- In medium sized bowl, stir together macadamia nut oil, salt, pepper, cinnamon and cloves.
- Add sweet potatoes and coat the potatoes with the oil mixture well.
- Line a cookie sheet with the parchment paper and spoon potatoes onto paper in single layer.
- Roast for 20 minutes.
- Flip potatoes so that other side gets browned.
- Roast an additional 10-15 minutes until the potatoes are starting to brown and get a crispy exterior.
- Drizzle with maple syrup and lemon juice.
- Taste for additional salt or pepper if needed.
- Sprinkle with lemon zest.