Sweeties are high in vitamins B6, C, and D, iron, potassium and magnesium. And they’re super sweet but won’t spike insulin like their more common, white-potato cousins do. They are the perfect sidekick to most rolls, AND they’re really good dipped in Green Goddess Dressing, Schmoo, Green Slime, Green Dream, Orange Zinger, Grecian Dip, and, and, and….
(Sweet Potato Crisps)
2 medium, organic, sweet potatoes, peeled
2 tablespoons/30 ml olive oil
1 tablespoon/15 ml soy sauce
1 teaspoon/5 ml lime juice
Salt, to taste
Preheat oven to 300°F/150°C.
With a Y-shaped peeler (see Equipment, page 183) peel sweet potato flesh lengthwise into long strips. Mix olive oil, soy sauce and lime juice, and toss potato slices to coat.
Lay out slices in a single layer on parchment-lined baking sheets and bake for about 1½ hours. Rotate your baking sheets as needed, depending on your oven. When the potatoes start turning golden brown they’re almost done—be careful not to over-brown. Sprinkle with a bit of salt immediately after removing from oven. Sweeties will keep for 2 to 3 days in a zipper-lock bag.
Makes about 3 cups of chips.
*Recipe and image courtesy of Stealth Health Lunches Kids Will Love, by Tracy Griffith.*