I was a sweet potato late comer. For some reason, as a child I thought I didn’t like them. I didn’t even try them until I was pregnant. Looking for nutritious foods, I read up on the good old sweet potato. Full of Vitamin A, Vitamin C, high in fiber, low in calories what more can you ask for?
I mostly eat my sweet potatoes one of two ways, straight up baked or like below. When I bake them, I eat them plain, skin and all, with just a bit of salt and pepper. I find the flesh of the potato super moist and just perfect. However, when I cut and bake them in fry pieces a little curry powder does wonders!
And yes, the toddler and I LOVE dipping them in ketchup!
- 1 Sweet Potato cut into strips
- Non-stick cooking spray
- Kosher Salt
- Curry powder
Preheat the oven to 425 degrees.
Line a cookie sheet with aluminum foil and coat with non-stick cooking spray.
Spread the cut sweet potatoes on the cookies sheet. Spray the tops with non-stick cooking spray and sprinkle with salt and curry powder.
Bake for 30 minutes turning once during cooking.
|Servings||Amt per Serving|
|116||0g||4g||old: 1.5||new: 3|