It’s no secret that I love sweet potatoes in all forms – whole, sliced, diced, in smoothies, pies and on their own! This versatile, delicious and good-for-you vegetable is rich in vitamins, minerals and fiber. The orange and purple varieties are also especially high in antioxidants. They contain both soluble and insoluble fiber, making them good for your digestion as well as gut friendly. Good for your eyes, your brain and your heart, sweet potatoes are a true super food.
Since we are still dealing with a few cooler than normal days and nights here, and with all these health benefits in mind, I thought it would be fun to offer you a savory, comfort-food side dish that also makes a great snack. From my taste-testing kitchen, I can tell you that this one is a real crowd pleaser!
Ready? Let’s dig in….
Ingredients
- 1 purple and 1 orange sweet potato any colors will work
- Olive oil
- Salt I prefer Himalayan pink
- Optional- Smoked paprika to taste
Instructions
- 1. Wash and cut potatoes into strips of equal size (skin on).
- 2. Soak potato strips in ice cold water for about 30 minutes to release the starch. This will allow them to get crispier when baking. (You can skip this step if you are tight on time).
- 3. Line a baking sheet with parchment paper and preheat the oven to 400°.
- 4. Remove potatoes from water, dry them, and lay them on the parchment lined baking sheet. Drizzle lightly with olive oil, and a light dusting of himalayan pink or other sea salt.
- 5. Roast for about 45 minutes, turning strips halfway through.
- 6. Remove potatoes from oven and enjoy with your favorite store bought hummus (or you can make your own - recipe below), topped with a drizzle of olive oil and a sprinkle of smoked paprika.
Notes
2 cups chickpeas, cooked and drained OR canned (liquid reserved)
1/2 cup tahini
1/4 cup olive oil
2 cloves garlic, peeled and chopped
Juice of 1 lemon
Salt and pepper to taste
Optional - 1 tsp smoked or sweet paprika + more for sprinkling
Optional - Chopped fresh parsley Directions:
1. Add chickpeas, tahini, garlic, lemon juice and paprika (if desired) to food processor. Blend for a minute and then slowly drizzle in oil to blend well. Add a little chickpea water if needed to create a smooth consistency.
2. Taste and adjust seasoning, adding salt and pepper.
3. Drizzle with olive oil and a sprinkle of paprika to serve. Top with fresh parsley.
