Turmeric Sweet Potato Wedges

April 14, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.

Unbelievably for me (as I don’t usually stick to things for very long), I am still fascinated with the Sirt Diet. Well, to be truthful, elements of it. I am continuing to use lots of sirtuin-rich foods in my cooking – in particular kale, walnuts, Thai chillies, capers, red onions, buckwheat and 85% dark chocolate. I lost some weight and it seems to be staying off, so I am very much looking forward to receiving my pre-ordered Sirt recipe book which is due out in May (see below), as I have made the recipes in the original book over and over again and am keen to try their new ones. Anyhow, one other sirt food that I am incorporating a lot is turmeric. However, the goodness is only activated when it is cooked with fat, so this recipe for Turmeric Sweet Potato Wedges not only does the trick, but is simply scrumptious.



Ingredients serves 2
1 large sweet potato, washed well and dried
2 tbspn extra virgin olive oil
1 tsp ground turmeric
1/2 tsp ground cinnamon (optional)
1/2 tsp brown sugar
1/2 tsp fine sea salt
Freshly ground pepper

How to prepare
Preheat oven to 200 degrees. Line a large baking sheet with foil or parchment paper (best not to use a silicone baking sheet as the turmeric will stain it – and your hands – yellow).

Cut potato into wedges or strips. Place into a large bowl.

Mix the oil and all other ingredients in a large bowl then, using a large spoon or tongs, add the potato wedges and toss until evenly coated.

Place potato wedges onto baking sheet. Bake for approximately 20 minutes, flip, and bake an additional 10 – 20 minutes until crisp.

This is a recipe from Clean Eating Veggie Girl which I have adapted slightly.

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