Cinnamon roasted sweet potatoes

Sweet potatoes are a healthy low GI carb source that’s high in beta-carotene the precursor to vitamin A which is important for eye and skin health. It’s also rich in potassium which is necessary for muscle contraction, nerve transmission, normal blood pressure and to help regulate fluid balance in the body, making them a great recovery food after exercise.

Sweet potatoes are also loaded with glutathione, an antioxidant that helps to nourish our immune system and protect against disease. The cinnamon not only tastes delicious, but it also improves insulin’s efficiency, which lowers and helps to regulate blood sugar levels.

Ingredients

500 g (17 ½oz) sweet potato, cut into wedges – skins left on
1 tablespoon melted organic coconut oil
Pinch sea salt / Himalayan salt
1 generous teaspoon ground cinnamon

Method:

1. Preheat oven to 200 C / Gas Mark 6 /400 F.
2. Combine the sweet potato with oil, salt and cinnamon.
3. Add a little more oil if needed.
4. Arrange onto a baking tray. Make sure to spread the wedges out into a single layer so they roast properly.
5. Bake for 40 minutes or until tender and golden – if you like them more crispy and caramelised, cook a bit longer.

Serve immediately and enjoy.

Serves 6