Roasted starchy root vegetables are my way of carb loading.
Plus roasting vegetables never gets boring. One can always prepare something new by playing with different spices and oils.
This time I chose sweet potato and a spicy marinade (cayenne, cumin, turmeric, oregano, garlic) with avocado oil .
Cut the sweet potato into circles 1 cm (~ 0.5 in) thick then cut the circles into four pieces.
Put the pieces in a deeper dish and pour the marinade over them. Mix everything nicely with the hand. Use a plastic bag over your hand, so that your hands don’t turn yellow from the turmeric and don’t start burning from the cayenne.
Bake on 200° C/400° F for about 25′-30′ (turn the pieces in the middle of the baking time).
You can also make this recipe as sweet potato fries, but then you need to change the baking time to 15′-20′ depending on how thick you cut the fries. You can also use a potato instead of sweet potato, it also tastes delicious.
Serve them on a bed of Arugula and use a dipping sauce if you like.
For 2 portions:
- 1 medium sweet potato (~ 400 g)
- 2 tbsp avocado oil
- 1/4 tsp garlic powder
- 1/4 tsp cumin powder
- 1/4 turmeric powder
- 1/4 tsp or less cayenne pepper
- 1/2 tsp dried oregano
- black pepper
- generous pinch of salt