Sweet potatoes are great for many reasons: they’re healthy, extremely versatile, and can be eaten as a dessert, or a savory dinner.
My favorite way to eat sweet potatoes is roasted in the oven in wedges. You can season to your liking, but this is a basic “recipe” that I follow for crispy, mouth-watering potatoes.
Start by washing a large sweet potato.
And preheat your oven to 375 F.
Peel the skin with a vegetable peeler.
Once the potato is peeled, cut it in half, and then in half again, like this:
Sweet potatoes tend to be very tough to cut, so you’ll want to carefully use a sharp knife. Once you’ve cut the potato into quarters, cut each piece into smaller, bite-size pieces.
Place the potatoes in a small baking pan, and drizzle with olive oil.
Then a dash or two of salt and pepper.
And lastly, sprinkle some garlic salt on top. Stir the potatoes well so that they’re evenly coated.
Once the oven is preheated, cook for 45 minutes to an hour, stirring every 10 minutes or so.The potatoes are done when they’re tender and very slightly browned.
A delicious way to enjoy them is topped with Garlic & Tahini sauce (recipe here https://cheatsheethomemaker.wordpress.com/2016/12/30/tahini-garlic-dressing-with-lemon-essential-oil/ ) with pieces of brocoli!