This recipe is a great low-glycemic option to substitute for any traditional holiday potato dish. The sweet potatoes are packed with nutrients such as beta-carotene, vitamin B6, minerals and fiber. Turmeric is a potent source of antioxidants and deepens the rich orange color of this dish. Try it for an exotic twist on a holiday classic!
2-3 sweet potatoes, cubed (approx. 1.5” cubes)
1 Tbsp olive oil
1½ tsp turmeric
1 tsp cracked black pepper
½ tsp sea salt
Sprig of rosemary
1. Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
2. Place cubed sweet potatoes in a large bowl and toss with olive oil. Add turmeric, cracked pepper and sea salt and toss until well coated.
3. Place into prepared pan, scraping any extra oil onto the sweet potato, and roast in the oven for 30-45 minutes or until soft and golden in color.
4. Garnish with a sprig of fresh rosemary. Enjoy!
Makes about 2 cups (500 mL)