Makes 2 servings

Japanese and Hannah sweet potatoes (as well as garnet and jewel yams) are wonderful when prepared this way. Sweet potatoes and yams contain more moisture than regular potatoes, so are softer in texture.

1 pound or 2 medium sweet potatoes, about 4 cups, sliced in wedges, 1 inch thick at the widest point
1 tablespoon olive oil blend (EVOO and Spectrum high-heat oil) or a seasoned EVOO like McEvoy Ranch’s Rosemary, Basil, Lavender or Jalapeno Oils
1/4 teaspoon unrefined sea salt, or to taste
Garnish or Condiment: Smoked paprika or catsup

1. Preheat oven to 400°. Mix sweet potatoes with oil and salt. Transfer to parchment-lined baking sheet, one layer thick.

2. Bake until crisp on outside and tender on inside, about 45 minutes. Turn once after 30 minutes. Serve hot or keep warm in a 200° oven. Garnish to serve.

For 2 servings, per serving:
Calories: 333   Protein: 4gm   Saturated Fat: 1.0gm   Fiber: 9gm   Carbohydrates: 64gm   Fat: 7gm   Cholesterol: 0   Sodium: 215mg
Calories from Protein: 4%     Calories from Fats: 19%     Calories from Carbohydrates: 77%
Note: With just 2 teaspoons oil, calories from fats are 10%.