Sure… sweet potatoes are usually featured in fall or winter recipes. So here on this Southern spring day (with temperatures in the upper 80’s), You have to be wondering – Why is she writing about sweet potatoes?
Outside of the fact these orange-fleshed, nutritional powerhouse beauties grow year round in the South – sweet potatoes are super high in:
- Fiber: Coming in at nearly 7 grams of fiber per serving, sweet potatoes are double the fiber content as other potatoes
- B6: Amazingly good for heart, brain and cognitive health – B6 supports adrenal function and helps calm and maintain the nervous system
- Vitamin A: Skin, vision and even fertility are all linked to vitamin A antioxidants.
So yep… sweet potatoes are good – ALL YEAR!
This recipe is a simple, spicy sweet potato side dish I really enjoy with breakfast, on a spinach salad or served up next to your favorite burger.
In a house full of boys… we like food with a kick – so be sure to adjust the spices to your liking!
Spicy Sweet Potato Side
4 small/medium sweet potatoes chopped in ¼ inch cubes
3 TBLS Extra Virgin Olive Oil
1 tsp chipotle powder (drop to ½ if spice isn’t your thing!)
1 tsp cumin powder
½ tsp salt
Heat oven to 375-degrees Fahrenheit. Place chopped sweet potatoes, extra virgin olive oil and seasonings in large bowl and mix till seasoning has dusted all the potatoes.
Spread potatoes on parchment lined cookie sheet.
Bake in 375-degree Fahrenheit oven for 25 minutes.
Remove and serve right away.