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:

2 large sweet potatoes
1 tablespoon vegetable oil
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 cloves garlic, minced (optional)
1/2 teaspoon paprika

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.