- 3 large sweet potatoes
- 1 tbsp (15 mL) olive oil
- 3/4 tsp (4 mL) finely chopped freshthyme
- 3/4 tsp (4 mL) finely chopped freshrosemary
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepperPreparationCut sweet potatoes into 1/2-inch (1 cm) thick sticks. Toss with oil, thyme, rosemary, salt and pepper.
Bake on 2 parchment paper–lined baking sheets in bottom and middle thirds of 425oF (220oC) oven, switching and rotating sheets and tossing once, until tender and edges are browned and crisp, 30 to 35 minutes.
Canadian Living Magazine, March 2012
Sweet potatoes contain beta-carotene (aka vitamin A), a antioxidant that can prevent cancer and heart disease. Beta-carotene will also keep the skin clear, smooth, and youthful, and vitamin A has been shown to keeping lungs in good shape.