Sweet Potato Wedges

Sweet potatoes are very nutritious. They are rich in B6, a vitamin that helps neutralise homocysteine levels in the blood, thereby decreasing the risk of cardiovascular disease. They keep you happy with their portion of vitamin D, even in the winter when we don’t get as much vitamin D from sunlight. They also contain good levels of iron, which is important for the support of the immune system and resistance to stress.

Sweet potatoes are also a good source of magnesium, dubbed the ‘relaxation mineral’, and vitamin A for healthy skin and eyes. Antocyanin, a pigment in sweet potato, is highly anti-inflammatory and helps keep your body away from chronic inflammation.

Studies show that sweet potatoes are also a suitable carbohydrate for patients with type 2 diabetes because they help regulate blood sugar levels. If you have problems with acne, consuming sweet potatoes a few times per week can help you calm down your irritated skin. In short, sweet potato is one of the healthiest foods you can eat. Enjoy it!

sweet potato wedges

Recipe for 1 hungry sweet-potato-wedges lover

1 organic medium size sweet potato
two spoons of virgin olive oil
two teaspoons of salt (a bit over each potato), it’ll taste even nicer if you get the grains of sea salt!

Step one for any oven dish: preheat your oven! 220 degrees Celsius is what we will be needing.

Because your sweet potato is organic, you do not need to peel it. Just wash it shortly with warm water to remove any dirt. Cut the sweet potato in quarters, halve the quarters, then cut each piece into 3 to 4 potato wedges (so that they are all about the same size – so they will be baked at the same time). Put them all in a bowl in which you add the oil and the salt. Stir the potatoes so that each gets coated with oil and salt. Spread in an oven dish and bake in the oven for 45 minutes to one hour (depending on how much crunch you want).

Sweet potato nutritional value
Sweet Potato is rich in vitamine A, C and B6 as well as manganese, potassium and fiber! Source


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