| 9 | 35 | 124 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 2 large potato | Sweet potato |
| 2 tbsp | Extra virgin olive oil (or melted coconut oil) |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Garlic powder |
| 1/4 tsp | Parsley, dried |
| 1 dash | Thyme, dried |
| 1 dash | Rosemary, dried |
| 1 dash | Black pepper |
| 1 dash | Cayenne pepper |
1. Preheat oven to 425 degrees. Wash and dry sweet potatoes.
2. Leave skins intact, and cut potatoes into bite-sized cubes.
3. In a large bowl, or gallon-size ziplock baggie, combine all ingredients, except the cubed sweet potatoes. If using a baggie, rub the bag between your hands to combine the ingredients and evenly distribute them throughout the bag.
4. Place sweet potatoes in the bowl (or bag) and toss well to coat. Place on a large-rimmed baking sheet and bake for 20-25 minutes until lightly browned and cooked through.
Sweet Potaotes
are a great source of vitamin A which is SO important for vision health and immunity!
| Vegetables | 1.1 |
