Sweet potatoes provide a great source of beta carotene-a powerful antioxidant! For variation: use russet potatoes instead of sweet potatoes.
Makes 4 servings
What you need:
How you prepare:
Place sweet potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.
Preheat oven to 425 degrees F. Spray a non-stick baking sheet with vegetable cooking spray. Set aside.
Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.
Transfer potatoes to a clean larger bowl. Sprinkle with oil, pepper, paprika and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic.
Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately.
Carbohydrates 14.4 g
Protein 1.1 g
Fat 3.5 g
Dietary Fiber 1.8 g