One my favorites after a dear friend (thanks O!) introduced me to this healthy way of eating sweet potato and yam! So simple and the flavor variations are awesome!
1 large yam
1 large sweet potato
1 tsp salt
2 tsp paprika
1 tsp garlic powder
2 tbsp canola oil
Mix the spices with the oil and set aside
Cut the yam and potato into 1/2 inch sticks in width and toss with the oil mixture.
Lay them on lined cookie sheets and a single row and cook in a preheated over (450F) for 10 minutes on either side or until lightly browned/cooked
Garnish with finely chopped oregano or rosemary (Alternatively, you can also mix in dried herbs with the oil mixture)
Serve with the yogurt dip mentioned or garlic aioli
1 large yam
1 large sweet potato
1 tsp salt
2 tsp paprika
1 tsp garlic powder
2 tbsp canola oil
Mix the spices with the oil and set aside
Cut the yam and potato into 1/2 inch sticks in width and toss with the oil mixture.
Lay them on lined cookie sheets and a single row and cook in a preheated over (450F) for 10 minutes on either side or until lightly browned/cooked
Garnish with finely chopped oregano or rosemary (Alternatively, you can also mix in dried herbs with the oil mixture)
Serve with the yogurt dip mentioned or garlic aioli
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