Madison’s Signature Sweet Potatoes

Sweet potatoes are something I became used to eating when I tried the Paleo diet about 6 years ago. I no longer participate in any diets, but have incorporated these lovely orange sweets into my weekly meals because of all the added benefits.

They eat like a starch, so they help you remain full, but they are packed with Vitamins B, C, & K as well as folate (yeah mama’s), potassium, phosphorus, iron, calcium, fiber and protein. They leave you fuller, longer!

The low glycemic index (GI) of a sweet potato is also an added benefit that you do not find with white potatoes. GI is a ranking system that shows you the effect of food on your blood sugar levels. Just another added benefit here!

I use this recipe for my sweet potatoes as a base for many of my dishes. The reason I like these is that I bake them in bulk and then I can add them to various breakfast bowls, taco bowls, cold salads, etc. More to come on the recipes I use these sweet potatoes for, so stay tuned!

All you need are four ingredients, yes, that is IT!!

Ingredients:

• Organic Sweet Potatoes 

• Avacado Oil - or an oil you prefer

• Salt and Pepper

• Kirkland brand Organic No-Salt Seasoning (21 organic spice blend)

Directions:

Pre-heat oven to 400 degrees. Wash sweet potatoes, peel them, then cut them into cubes. Put them on a baking sheet and add oil, salt, pepper, and seasoning to your liking. Mix it up (I use my hands to ensure everything is coated accordingly). Cook in the oven for 12-15 minutes. Pull out the potatoes and give them a good stir so they can rotate and cook thoroughly on both sides. Place back in the oven for another 10-12 minutes. I prefer my potatoes to be slightly burnt and almost have a crisp so you can stir them and put them back in depending on how small they are and how you prefer they are cooked.