This is possibly our favourite way to cook sweet potatoes. Seasoned with paprika and chilli they're both sweet and spicy. They're a great snack or we love to pair them with veggie burgers, bean chilli or an omelette.
- 2 large sweet potato
- 1 TBSP olive oil
- 1 tsp paprika
- 1 tsp chilli powder or 1 chopped chilli
- 3 garlic cloves
Garlic dipping sauce:
- 100g greek yogurt (or a vegan alternative)
- Juice of 1/2 lemon
- Pinch of salt & pepper
- Preheat oven to 180°C.
- Wash the sweet potato before chopping into wedges. Leave the skin on as lots of the fibre and nutrients are found here!
- Place on tray on and add the olive oil, paprika, chilli powder and whole garlic cloves.
- Place in oven and after 20 minutes shuffle the chips around. Place back in oven for a further 15-20 minutes.
- You can now use the roasted garlic cloves to make the dipping sauce. Peel the skin from the garlic and cut/crush the garlic (a garlic press is ideal) before mixing into the greek yogurt, lemon and salt & pepper.
- Extremely rich source of vitamin A which is important for growth, vision, reproduction and immunity.
- Good source of fibre, vitamin C, manganese, copper and B vitamins.
- Contains storage proteins called sporamins which have antioxidant properties.
- Contains glycosides called batatins and batatasides which are thought to have anti-bacterial and anti-fungal properties.
- Contains twice as much protein as a regular yogurt. Protein is used as a building block for body tissues and due to it’s slow digestion it will keep you fuller for longer
- Contains probiotics (live bacteria) which have been shown to improve digestive function, immune health and may reduce the negative effects of taking antibiotics
- Has a lower lactose content than other yoghurts which is useful for people with a lactose intolerance. The probiotics it contains also break down lactose making it easier to digest
- Promotes bone health as it’s rich in calcium, magnesium, phosphorous and potassium.