I’ve been on the Fast Metabolism Diet since January, and one of the staples of phase 3 is olive oil and sweet potatoes-a wonderful and healthy combination! I’ve been toying around with countless variations of roasted sweet potatoes for months and this one is by far my favorite! I have included one ingredient that is a no-no on this diet, and that is grated Parmesan cheese. So if you are not dieting, I recommend it. It makes a nice crispy coating on the potatoes. If you are on FMD, you don’t need the grated cheese-or you can use some non-active Brewers yeast seasoning that is totally vegan. I made two batches-one with the cheese for the family and one for me. I marinate the potatoes in a plastic bag for an hour and then roast them in a convection oven. I only toss them once halfway through cooking so they get nice and brown on all edges.
You won’t have left overs-and this is so much better for you than regular potatoes.
Spiced Roasted Sweet Potatoes
Ingredients:
3 large sweet potatoes, peeled and cubed
3 Tbsp. extra virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. ground thyme
1/2 tsp. paprika
1 Tbsp. dried parsley
1/4 tsp. cayenne pepper
1/2 tsp. salt
fresh ground pepper
1 1/2 Tbsp. grated Parmesan cheese (optional or us a vegan option if you are going dairy free)
Directions:
Add the cubed potatoes to a large, sealable plastic bag. Add the olive oil and toss to coat. Next add all the seasoning and seal. Shake and mix well, and let sit out for an hour, tossing a couple times.
Line a baking sheet or two with foil. Preheat oven to 400˚ (I did this in my small convection oven). Lay the potatoes evenly on the sheet (s) and sprinkle with the cheese evenly (if using).
Bake for 30-40 minutes, tossing after about 20 minutes of baking. Potatoes should be crispy on the outside and golden brown. Serve with your favorite baked or grilled meat!
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