I definitely prefer Sweet Potato to normal potato varieties simply because they have better nutritional value! I have experimented with boiling them and steaming them but baking in the oven or Air Fryer is so much better. Different cooking methods change the composition of the food making it easier or harder to digest. Baking sweet potato is definitely the easiest to digest without feeling heavy or bloated! I credit my partner for making up this recipe and for my improvements that make them a winner!
- Category: Baking & Roasting, Dairy Free, Gluten Free, Side Dishes, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
- 1 kilogram Sweet Potato
- 1 teaspoon Paprika
- 1 teaspoon Chilli Powder
- 1 teaspoon Ras-El-Hanout
- 1/2 teaspoon Tumeric
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/3 cup Pure Maple Syrup
- 1/2 cup Olive Oil
Instructions
- Preheat oven to 180 degrees Celsius.
- Wash and dry the sweet potato and cut into 6cm wedges.
- In a large bowl, mix the olive oil and maple syrup together. Add in all the spices, salt and pepper and mix well.
- Toss the sweet potato wedges in the olive oil and maple syrup mix until coated.
- Line a baking dish with baking parchment. Drain the wedges of any excess marinade and place the wedges in rows in the baking dish.
- Bake in the oven for 45 minutes. Serve immediately.
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Kay Shafi-Roden says
Thanks, will take a look!