For a humble root vegetable, the sweet potato sure does have a lot going for it. Did you know that it packs 438 percent of your daily value of infection-fighting vitamin A! and, like carrots, sweet  sweet_potatopotatoes are a major source of skin-protecting beta-carotene. Recent studies have also shown that high levels of all carotenoids (found in orange and yellow fruit and vegetables) can help prevent breast cancer as well as help keep existing tumours at bay.  Read more about this here!

While bananas are often touted as the go-to source of potassium, a medium sweet potato has 28 percent more potassium than a banana. (The mineral helps your body absorb fluids to replace sweat losses.) Pretty neat, huh?

While grocery shopping, on a whim, I just picked up a sweet potato, and tossed it in my cart. With no real plan, I decided on making this vegetable the main squeeze of my dinner menu last night – and oh boy, it was DELISH!



1 medium sweet potato, peeled and cut into 1/2 inch strips

3 tablespoons olive oil

1 large garlic clove, minced

2 tablespoons dried thyme

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/2 teaspoon red pepper flakes (optional)



Preheat oven to 350°F

In large mixing bowl, combine all ingredients (except for agave syrup) and toss Photo1-1

Arrange potato slices in single layer in baking dish

Place on middle rack of oven and roast until tender and slightly browned, about 30 minutes. (flip with sturdy spatula to prevent them falling apart about half way through baking time)

Drizzle with agave syrup and serve warm or at room temperature.

Serves: 2

*roasted sweet potatoes shown here with miso-rice and a spinach salad