Sweet potatoes are rich in beta-carotene for great vision and potassium for blood pressure control. Sesame seeds on the other hand are good calcium sources (see other sources https://www.nutrientdoctor.com/2018/10/african-rich-sources-of-calcium-dont.html ). That makes a great combo right? In addition, baking cuts down calories by half than frying in a meal of equal portion size.
This recipe is easy, simple and involves little time to prepare. Would you prefer a spicy alternative? Check my previous post on my Baked Spicy Sweet potatoes recipe (https://www.nutrientdoctor.com/2018/01/oven-baked-sweet-potatoes.html )..
Ingredients (Servings: 6)
- 6 medium-sized sweet potatoes
- 1 tbsp vegetable oil (I used canola)
- 1/4 tsp salt
- 1 tbsp sesame seeds
- Black pepper to taste (pinch of it)
Method of preparation
- Heat Oven to 400 F.
- Peel potatoes, cut into uniform long wedges and place in bowl.
- add in salt, sesame seeds, black pepper and oil and mix uniformly together.
- Bake in the oven for 20-30-mins until done (soft and crisp).
- Pair with any protein and salad of your choice and enjoy as lunch or dinner or as a side-dish or with omelet/ scrambled egg for breakfast.
PRO-TIP: Wash potatoes and damp to dryness before cutting to avoid water getting into the flesh and giving you a soggy result.
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