Tasty Tubers

This week I challenged myself to start every breakfast with a piece of fruit and have a veggie with every lunch and dinner. I have to say, I'm doing way better with the fruit than the veggies...I'm not really surprised though. One of the biggest challenges for me with veggies is that since I am cooking only for me, when I make a recipe I have to eat all of it. It gets kind of tiresome. This week I decided to go with sweet potatoes and broccoli! Both of these are veggies that I did not like until I started cooking them myself. Let me tell you, roasting a vegetable is like the best thing since sliced bread. I love to eat both of these if they're roasted! I decided to try out Cinnamon Chile Roasted Sweet Potatoes because along with sweet potatoes being a nutrient packed powerhouse, both cinnamon and chile are also great for you!

What you'll need: 

Sweet potatoes - Mine came out to 45 oz without the skins

2 Tbsp Olive Oil

1 Tbsp butter melted

2 tsp chile powder

1 tsp cinnamon

1/2 tsp each ground cumin and ground paprika

1/8 tsp black pepper

1 tsp ground sea salt - I just did a few turns of my grinder

What you do:

1. Pre-heat the oven to 400F
2. In a large bowl, toss the potatoes in the oil and butter.
3. Mix spices in a small bowl and then coat the potatoes with them
4. Spread on a baking sheet and then roast 25-35 min until you like the texture. I did 30 min and stirred them halfway.

These are super tasty and super good for you! 

Enjoy!

Lauren