Roasted Sweet Potatoes
Trying to find new ways to eat vegetables so I won’t get tired of them is…tiring. I need to plan for 3 meals a day but a snack or two so that I’m eating every 4 hours. This is crucial for glucose balance, especially for those of us with a cranky pancreas. I love sweet potatoes and wanted to have a few wedges on hand for workout carbs. After checking out Cooking Light, I found a great recipe that uses some heat to give them a little kick. I also wanted to pair that with coconut oil. This is amazing stuff. I’ve never used it before, but had an offer from Swanson vitamins to try some of their products. I bought their brand of Coconut oil and this was my first time to use it.
I should have opened that jar a LONG time ago.
- Preheat oven to 450°.
- Place sweet potato on a 17 x 12–inch baking pan. Drizzle with oil; toss with a spatula until coated. Sprinkle with chili powder and salt. Toss until combined.
- Bake at 450° for 20 minutes; turn with a spatula. Bake an additional 5 minutes or until tender.
I love roasted sweet potatoes. I always forget that I do and never make them, for some reason.
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