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sweet potato- high in fiber (7g/ serving); large amount of vitamin B6 (reduces homocysteine levels- which contributes to hardening of arteries and blood vessels); rich in beta-carotene/ vitamin A (antioxidant; protects skin from sun damage; essential for healthy eyes); good source of manganese (essential component in metabolism of carbohydrates); rich in vitamins C and E (antioxidants; promotes healthy skin and hair)
2 sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh rosemary, minced
shredded mozzarella or cheddar cheese
prep time: 15 min
cook time: 30 min
1. Preheat oven to 350F.
2. Fill a medium pot to 1/2 full with water. Bring the water to a boil. Place the sweet potatoes in the pot, and parboil them for 10-12 minutes. (Trust me- this greatly reduces the baking time in the oven!)
3. Coat the bottom of a baking dish with olive oil (First line the baking dish with aluminum foil for an easier clean-up!).
4. Cut the parboiled sweet potatoes into bite size pieces. Place the sweet potatoes in the baking dish and coat them in the olive oil. Add the salt, pepper, and rosemary, and toss well to coat evenly.
5. Bake in the oven for 30 minutes, or until the sweet potatoes are tender and lightly browned. In the last 15 minutes, sprinkle with cheese.