The other day I wrote about how changing our eating habits has resulted in an (unbelievable) improvement in our health. I did it because I thought it might help someone else, and the response I got was pretty exciting.
My little blog doesn’t usually get a lot of traffic, and I don’t usually hear from many of you, but this time was different. I heard from some of you who have made similar changes, and many who were interested in finding out exactly what it is we’re eating. You asked for recipes.
I’m not going to turn this into a food blog, or a healthy eating blog, or anything like that. But, since you asked, I thought it might be fun to post, say, one recipe per week. Maybe you can help me on this. I am always looking for new (healthy) dishes to try. What if we established a little group especially for recipe sharing? Maybe you can let me know if you have an awesome recipe, and I can share it here so we can all benefit. How does that sound — will you join me?
Here’s what I’ve got for today. Roasted sweet potatoes. Chili roasted sweet potatoes… a little sweet, a little spicy, a whole lot yummy!
I never ate sweet potatoes before unless it was my Mamaw Lola’s sweet potato casserole. But when I started reading about vegetables, I found that sweet potatoes are in an elite class called superfoods. In fact, Health Magazine has them on their top ten list of healthiest superfoods for women. The great thing about them is that they’re packed with beta-carotene, fiber, manganese, potassium, vitamin B6, and vitamin C. They are also high in cancer-fighting antioxidants. Needless to say, we eat a lot more sweet potatoes now.
I used to cube them, toss them with olive oil and salt, and bake them. But then I found a recipe for seasoning that is so good I just can’t go back to the ways of old. (When you eat vegetables as much as I do, you’re always looking for different ways to prepare them.)
So, without further ado:
Chili Roasted Sweet Potatoes
Preheat oven to 425 degrees.
Six sweet potatoes, cut into strips.
Mix together the following:
3 tablespoons butter, melted
6 tablespoons brown sugar
2 tablespoons onion powder
2 tablespoons garlic granules
2 tablespoons chili powder blend
3 teaspoons salt
2 teaspoons black pepper
* I try to get organic ingredients whenever possible.
Put the sliced potatoes in a gallon-sized freezer bag. (I actually used three sweet potatoes and three yams this time. P.S. Did you know sweet potatoes and yams are NOT the same thing? I just learned that a little while back!) As far as taste/texture, yams are firmer and a little more dry than sweet potatoes, and sweet potatoes are more nutritionally sound. You can read more about that here. I prefer the sweet potatoes, Matt prefers the yams. You can try them both and decide what tickles your tastebuds.
Add the melted butter and one-third of the seasoning mix.
Zip up the bag, and shake. Then use your hands to mush it all around (with the bag still closed) until the potatoes are thoroughly coated.
It will seem like there’s a lot of seasoning, but that’s what makes it so good!
Put them on a parchment-lined baking sheet. (Don’t use aluminum foil, they’ll burn).
Bake them uncovered for 30-40 minutes, until some of the edges are beginning to brown.
Serves six, but this is enough seasoning for three batches. You can always half the recipe if you want to. (Don’t half it, you’ll want some extra seasoning ready to go.)
The original recipe that I adapted this from can be found here.
This recipe is a little high in sodium, but you can always reduce the salt if you’d like. Since we’ve cut out canned and processed food we haven’t had trouble keeping sodium under control so I don’t have to be so careful about added salt anymore. You can also substitute the butter for a tablespoon or so of olive oil for less fat. I think it’d be good either way!
These are soooo good, I can’t stop eating them. Also, they make your kitchen smell wonderful. And they’re even good cold. There’s just nothing bad about these things. If you try them, let me know what you think!