Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | Sweet potatoes, medium sized |
| 2 tsp /10 ml | Extra virgin olive 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 |
Directions
Preheat oven to 375ºF (190ºC).
Cut each sweet potato into 8 wedges. In a bowl, toss sweet potato wedges with oil to coat. Add cumin seeds, cayenne pepper and sea salt.
Spread potato wedges onto a baking sheet lined with parchment paper. Bake for 35 to 45 minutes, turning once or twice, until potatoes are slightly crispy and tender.
Remove from oven. Serve warm. Add ground pepper to taste.
Serves 4.
Good source of vitamin K
Excellent source of beta-carotene
Nutrition Facts
| Serving Size | Per serving (4 wedges or ½ sweet potato): |
| Calories | 89 |
| Cholesterol | 0 |
| Carbohydrates | 14 |
| Fiber | 2 |
| Protein | 1 |
| Fat | 3 |
| Saturated Fat | 0 |
| Trans Fat | 0 |
| Sodium | 113 |
Source: Foods that Fight Disease