So I heard that the sweet potato could be he cure to world hunger because they are inexpensive, don’t need processing and are EXTREMELY healthy …the problem is most people think they don’t taste as good as regular potatoes. I used to be one of those people until I found a recipe that is so good I make a tray every Friday for Shabbat dinner and have to make a second because they get snacked on the whole day. I actually started out by using 4 sweet potatoes and I am now up to 8+ each time I do the recipe.

Before I share my favorite recipe I wanted to give you the low down on the health benefits of sweet potatoes. This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

They are low on the glycemic load(Glycemic load is a way of expressing a food or meal’s effect on blood-sugar levels.) and has an Inflammation rating of 378 (The IF (Inflammation Factor) Rating™ estimates the inflammatory or anti-inflammatory potential of individual foods or combinations of foods by calculating the net effect of different nutritional factors, such as fatty acids, antioxidants, and glycemic impact.
How to interpret the values: Foods with positive IF Ratings are considered anti-inflammatory, and those with negative IF Ratings are considered inflammatory. The higher the number, the stronger the effect. The goal is to balance negative foods with positive foods so that the combined rating for all foods eaten in a single day is positive)

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Click here for another great article about reasons to love sweet potatoes.

And now without further ado…my favorite so simple slow roasted sweet potato recipe.

-cut sweet potatoes into about 1/2 inch circle or half circle slices.

-season with garlic powder, salt, paprika, and pepper ( i use a lot of garlic powder and a little extra salt but you can adjust according to your preferences)

-drizzle with a nice amount of oil (i have used canola and olive oil and they are both great)

-COOK AT 300-350 DEGREES FOR A FEW HOURS IF POSSIBLE. I put mine in the oven and then finish my Shabbat cooking and just leave them all day. Toss them every once in a while to spread the oil and take them off when they look cooked to your liking. I like them a little burnt on the outside. It makes them like candy!


Let me know if you like them! 🙂





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