Sweet potato was one of my favorite snack foods when I was young! But it was not native to the area where I grew up. I remember I always had to take a big bag of roasted soy beans in exchange for a cup of dried sweet potato chips, very chewy and sweet! I treasured it so much that I only ate few a week. Later, we had street vendors selling roasted sweet potatos in winter. The sweet smell could go for miles and I simply could not get away from it!!
Sweet potato is rich in Vitamine A, Vitamine C, Calcium, Iron, Magnesium, Potassium, fiber, Low fat.
I am a big fan of Ellie Kieger's cookbooks and this recipe is adapted from her book: So Easy
Pair perfectly with green tea!!
2 pound Sweet potatoes
2 tbsp olive oil
3 tbsp honey
3 tbsp shredded Coconut (without moisture), unsweetened
Lemon juice (i used 2 lemons)
1/2 tsp salt (optional, i did not add it)
1. clean sweet potatoes. Slice in roughly 1/4 inch thick.
2. Mix Olive oil, honey, coconut in a small bowl. Squeeze Lemon juice and mix well with the mixture.
3. coat the sliced sweet potatoes with the mixture well and place them on a backing sheet one by one.
4. Preheat oven 350 F. Bake for about 30 minutes. Flip once in between.
Alternatively, you can mix olive oil, honey and lemon juice, without Coconut. Then after backing, top the sweet potatoes with shredded coconut. I love the smell of coconut, sooo sweet!!!
Yum yum my dear friends!!!