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Sweet potatoes are under-rated, in my opinion. Yet they are so versatile, easy to cook, and offer you a source of beta-carotene which is converted into vitamin A in your body. Although they are starchy and a great replacement for regular potatoes, unlike potatoes, the humble sweet potato counts towards your fruit and veg intake. I started off using a vegetable slicing gadget to get really thin sweet potato slices. Best to scrape them rather than peel, so you maintain more nutrients and fibre.

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Lay them on a lightly greased baking tray, drizzle with olive oil and your favourite dried herbs.

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Roast for about 20 minutes.

I like mine served as the carb part of a meal. Flavour a fillet of salmon with a mixture of soy sauce, garlic and balsamic vinegar and bake for about 5-10 minutes. Serve with plenty of salad and sweet potato crisps.

Salmon salad sweet potato