ven to 400\u00b0F. Toss sweet potato wedges with oil and sea salt
heets with parchment paper. Toss sweet potatoes with oil, mustard and
et aside.
For the sweet potato wedges, heat vegetable oil in a
Preheat oven to 425\u00b0F Slice each sweet potato in half lengthways then each half into three, to make wedges.
Mix the oil and Cajun seasoning in a small bowl. Brush the mixture over the flesh of the sweet potato wedges.
Transfer the sweet potatoes to a non-stick roasting pan and bake for 15 to 20 minutes. You can serve with tzatziki sauce or nonfat sour cream.
Preheat oven to 450\u00b0F
Toss sweet potato wedges with oil, salt and pepper.
Spread the wedges out on a rimmed baking sheet.
Bake until browned and tender, turning once, about 20 minutes total, or until tender.
Serves 2.
Heat oven to 450 degrees.
On a baking sheet, combine the sweet potatoes, oregano, salt, and half the oil.
Toss well and roast for 40 minutes, or until tender and golden, flipping once halfway through.
Remove from oven.
Meanwhile, in a skillet, lightly toast the pumpkin seeds over medium heat, stirring occasionally, about 5 minutes.
Remove from the heat.
Add the garlic, lemon juice, and the remaining oil and stir together.
Add the sweet potato wedges and toss well.
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan
to make the oven baked sweet potato fries, preheat oven to 400
n half crosswise. Cut the sweet potato into large pieces the same
ver medium-high heat. Dip sweet potato slices in beer batter, draining
Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round cake pan.
Place sweet potato in a microwave-safe bowl; cover with boiling water. Cook on high (100%) for 4 mins or until just tender. Drain; refresh under cold water. Layer sweet potato, 3/4 of the arugula then tuna in prepared pan.
Whisk eggs, cream and cheese in a medium bowl. Pour into pan.
Bake for 30 mins or until set. Let stand for 10 mins. Invert onto a plate. Toss remaining arugula with tomato, onion, mint and cilantro. Serve frittata with salad and lemon wedges.
an over medium heat. Saute sweet potato wedges for 10 mins, or until
o a boil and add sweet potato. Simmer, covered, for 10 mins
Place sweet potato and lentils in a large
Melt butter in a large skillet on high heat. Cook tofu 4-5 mins, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
Cook onion, garlic, ginger and chili pepper in same pan 4-5 mins, until lightly golden. Stir in spices. Cook 1 min, until fragrant.
Add sweet potato, stock and cashews to pan. Bring to a boil. Reduce heat to medium. Simmer, covered, 10-15 mins, until potato is tender.
Return tofu to pan with sugar snap peas. Cook 1-2 mins, until heated through. Serve with couscous and lemon wedges.
arge saucepan on medium. Cook sweet potato and pepper 3-4 mins
ahini yogurt. Drizzle with sweet chili sauce to taste. Serve with sweet potato wedges.
n a bowl; toss the sweet potato wedges with the olive oil to
ell.
Sprinkle topping over sweet potato mixture.
Bake at 350
o separate strands; drain. Cook sweet potato in a large saucepan of