Nutritious sweet potatoes make a colorful and tasty side dish.
This recipe is from The Vegetarian Meat & Potatoes Cookbook by Robin Robertson.
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1. Preheat the oven to 425 degrees F. Lightly oil a large baking sheet and set aside. Peel the sweet potatoes then cut them in half lengthwise. Cut each half into 1/4-inch wide strips. Place the sliced potatoes into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer.
2. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 to 30 minutes, turning once about halfway through. Serve immediately sprinkled with the cranberries.
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