Roasted Sweet Potato and Pumpkin Seeds
2 large sweet potatoes, cut in 1/4’’ half moon slices
1/3 cup pumpkin seeds, roasted
4 teaspoon orange juice
1 orange zest
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 + 1/8 teaspoon salt
1/8 teaspoon ground black pepper
I love love sweet potatoes. I have a sweet tooth, and eating sweet potatoes help to relieve that craving for sweet foods. I prefer sweet potatoes over yams, because sweet potatoes are sweeter than yams. Yams are also drier and starchier than sweet potatoes. Have you ever had a sweet potato pie?! My mom makes them every single year for Thanksgiving and Christmas. Soooo good!
The dietary benefits for sweet potatoes versus white potatoes, are not drastically different, except sweet potatoes are high in vitamin A, C and B6. They are also easier for the body to digest after a work out but also in general. The sugars in sweet potatoes are released into the blood stream slowly so it helps to balance energy. For athletes it’s a great food to eat to regain energy. And unlike white potatoes, sweet potatoes are not a nightshade.
Preheat the oven to 350 degrees. Put the sweet potatoes onto a large flat sheet tray. Add the olive oil ground cinnamon, salt and black pepper. Mix everything together until the sweet potatoes are well coated. Roast in the oven for 30 minutes. In the meantime, roast the pumpkin seeds for 5 minutes, tossed with just enough olive oil to coat. When the sweet potatoes are done, let it rest for 5 minutes. After, transfer it to a bowl, and add the pumpkin seeds, zest, orange juice and cilantro. Gently toss and its ready to serve!