I am a slight sweet potato fanatic (understatement) to the point where my skin tone has taken on an orange glow. In college, I had one of these beta-carotene packed root vegetables every day, and they still continue to be a primary part of my diet. Why I am a fan: they are loaded with carotenoids, vitamin C, potassium, and fiber.
Sweet potatoes have super food powers and anti-inflammatory properties, which keeps your tummy flat and your stomach full. Not to mention, they are a complex carbohydrate, which means they digest slower than white potatoes, and therefore will not cause your blood sugar to spike. More sweet spud news: they are virtually fat-free, cholesterol free, and are very low in sodium! So, eat up, and stay tuned for more delicious recipes.
What you’ll need:
1 large sweet potato
2 Tbsp. Olive Oil
Preheat the oven to 400 degrees. (Optional: Peel the skin off the sweet potato.) Slice the sweet potato into thin, quarter-inch slices, and place into a large bowl. Mix in olive oil evenly, stir, and pour mixture into a baking pan. Pepper the top of the evenly spread slices to your liking. Bake for about 40 minutes, occasionally stirring and flipping until browned on the outsides and soft on the inside. Enjoy!