Just whipped these up as a special treat for guests the other night. They are easy to make and especially delicious with a garlic aioli for dipping.
Sweet potatoes are one of those vegetables that we think of around Thanksgiving time, but they are so high in nutrients and antioxidants that you might want to include them in your diet more often.
Workout pros include them in their post-workout diet along with protein. Interestingly enough, despite their sugar content, they are believed to help regulate blood sugar metabolism because of their high fiber content and their ability to increase the hormone, adiponectin, also believed to be a blood-sugar modifier.
What you will need:
You will need a fine slicing tool also called a mandolin – since slicing them by hand may be more than you want to take on. Here’s the one I use.
Cookie sheets lined with parchment paper.
- Organic Sweet Potatoes
- Olive Oil
- Salt & Pepper
- Touch of red pepper
- Preheat oven to 225 degrees.
- Scrub potatoes with skin on, pat dry and remove any bruised or discolored flesh. (Potato skins are high in nutrients. Just be sure they’re organic.)
- Cut off the ends and use the mandolin to slice into thin slices. Careful with your fingers. Mandolins are razor sharp!
- Place the slices into a mixing bowl. Lightly coat with olive oil – do not overdo but be sure all are covered.
- Mix in salt, pepper and a touch of red pepper
- Spread in a single layer on parchment lined cookie sheet and bake for 1 ½ to 2 hours. Check occasionally to see that they do not burn. Some may still feel soft when finished but will crisp up when cooled.
Serve with garlic aioli.
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