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Baked Sweet Potato wedges

Serves 4

The sweet potato has yellow or orange flesh and these are the best variety to consume as they are loaded with cancer-fighting beta-carotene, and baking them retains all its nutrients. In addition, sweet potatoes are a good source of Vitamin B6, which is needed to convert homocysteine, an interim product created during an important chemical process in cells called methylation, into other benign molecules. Since high homocysteine levels are associated with an increased risk of heart attack and stroke, having a little extra vitamin B6 on hand is a good idea. Contrary to the popular belief, the sweet potatoes are beneficial for diabetics. Amazingly, they are very effective in regulating blood sugar lever by helping proper secretion and function of insulin so if you are a diabetic, adding sweet potato on your list of carbohydrates along with rice is a good idea.
Once you try this version of “fries,” you’ll be hooked!


2 medium sweet potatoes wash and peeled then cut into wedges
1/8 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tbsp. virgin olive oil
Unrefined salt and freshly ground black pepper to taste
Preheat oven to 230C (450 F).
Rub all the ingredients onto the sweet potato wedges. Scatter wedges onto a baking tray. Bake for 20 minutes or until very tender, flipping potatoes once during cooking. Do not allow to overbrown.