Shannon M. Smurthwaite
Serve sweet potatoes with small bowls of condiments.
From simple soup to fancy desserts, sweet potatoes are seen sprouting up in a variety of places. Packaged beautifully by Mother Nature, these tubers are hard to overlook. Naturally vibrant orange, yellow, red and purple hues, enhanced by a high carotenoid content, make sweet potatoes an eye-catching platter presentation.
“Ranking high in antioxidants, low in caloric intake, the sweet potato is the new superfood,” said Andrea Ovard, clinical dietitian at the University of Utah Hospital. A superfood is a food that is considered nutritionally dense. “Rich in fiber, a great source for Vitamin C and potassium, one medium sweet potato contains a mere 100 calories.” Ovard advises consuming baked, grilled or steamed tuber with their skins on for added beneficial nutrients and fiber.
My recipe for seasoned, baked sweet potato wedges offers a healthy option over deep-fried potatoes or bagged, processed chips. You can substitute russets for the sweet potatoes or prepare the recipe using a medley of both. Experiment with your favorite spices or keep it simple with fine sea-salt and pepper to taste.
BAKED SWEET POTATO WEDGES
Makes: 6-8 servings
2 large or 3 medium classic orange sweet potatoes, washed
1 medium purple sweet potato, washed
5-6 tablespoons extra virgin olive oil
Fresh ground black pepper, to taste
Fine sea salt, to taste