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This is one of those easy-to-make recipes the whole family will love. And they're loaded with beta-carotene, an antioxidant that helps fight disease. Turn the potatoes once or twice while baking to prevent them from burning.
|2||Sweet potatoes, medium sized|
|2 tsp /10 ml||Canola oil|
|2 tsp / 10 ml||Cumin seeds|
|1/8 tsp / 0.5 ml||Cayenne pepper, or to taste|
|1/8 tsp / 0.5 ml||Coarse sea salt|
|Freshly ground black pepper to taste|
Preheat oven to 375ºF (190ºC).
Cut each sweet potato into 8 wedges. In a bowl, toss sweet potato wedges with canola oil to coat. Add cumin seeds, cayenne pepper, and sea salt.
Spread potato wedges onto a baking sheet. Bake for 35 to 45 minutes, turning once or twice, until potatoes are slightly crispy and tender.
Remove from over. Serve warm. Add ground pepper to taste.
Per serving (4 wedges or ½ sweet potato): 89 cal, 1 g pro, 3 g total fat (0 g sat. fat), 14 g carb, 2 g fibre, 0 mg chol, 113 mg sodium
Good source of: vitamin K
Excellent source of: beta-carotene
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