For us at The Cooking Academy, healthy food and nutrition doesn’t stop once the classes we run end. It’s something all of our chefs incorporate into their daily lives.
In fact, just yesterday we rustled up this tasty and wholesome evening snack for those times when you feel greedy, but want to avoid the guilt usually associated with a carb pig-out.
Sweet potatoes are a great ingredient for those who are just entering a low carb lifestyle, or who try to avoid simple carbs in their diet. With a slightly lower rate of carbohydrates than the regular white potato and almost twice as much fibre, they are a great alternative when you feel like snacking.
This reads as a healthy snack recipe, but also works as a side dish, component or even as a meal all by itself! It’s simple and easy to make, and won’t add a huge pile to your dishes at the end of the day.
Serves 2-4
Ingredients
1 kilo sweet potatoes
3 sprigs fresh sage
4 sprigs fresh rosemary
5 cloves of fresh garlic, smashed
1 tsp sea salt
1/4 tsp black pepper
3 tsp grapeseed oil
Cooking instructions:
- Scrub the sweet potatoes under cold, running water, then towel dry, leaving the skin on.
- Chop the sweet potatoes into thick, equally-sized wedges. The shape isn’t important so long as they are the same size, to ensure they all cook through at the same rate.
- Place the potato wedges inside a microwavable bowl and heat them for 5 minutes, or until they are two thirds of the way cooked, before lifting out of the bowl and into a temporary container of your choice.
- Drizzle the sweet potatoes in the oil and then toss with the garlic, salt, pepper and herbs, taking care to ensure everything is evenly coated.
- Place on a try in the centre of a pre-heated oven at 180°C for 40 minutes or until crisp.
- Serve up and savour the great taste!
* Doing this instead of tipping them out will separate the potato from any water produced during the heating process and ensure that they roast instead of baking.
Cook’s tip:
If you have any left over, this also works great as an extra component for salads, or chopped up in risotto or cous cous dishes.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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