Roasted Sweet Potatoes

I've never really liked white potatoes.  Even as a baby, my parents couldn't feed me mashed potatoes.  I was a teenage before I started eating French Fries, and now I will eat home fries or roasted potatoes, but only if they they are loaded with garlic and salt, and even then I dip them in ketchup.  I'm actually afraid of mashed potatoes.  I can't explain it, but they creep me out.  I know... it's weird. 

The way my mom got around this was with sweet potatoes.  I love them.  I would refer to them as orange potatoes growing up. Whenever she made baked potatoes, she would throw one of these in for me. Or she would steam them and then bake them with maple syrup.  Delicious, but not WW friendly in the slightest.  While I'm not a fan of the fact that sweet potatoes have points, I still love them, and we usually have them on the menu a few times a month.   

Roasted Sweet Potatoes
recipe adapted from Sweet Potato Fries

Makes 2 Serving

6 points+ per serving

Contains 1 oil and 1 veggie GHG per serving

Ingredients: 

1 pound sweet potatoes, cut into small pieces

2 tsp olive oil

2 T grated parmesan cheese 

1/2 tsp garlic powder

1/4 tsp paprika

1/8 tsp cayenne pepper

Preheat oven to 350 degrees.  Line a cookie sheet with foil, and coat with nonstick cooking spray.

Pour olive oil over potatoes, and stir to get them coated.  Add the cheese, also making sure to coat the potatoes.  Add the garlic powder, paprika and cayenne pepper.  Note that the paprika and cayenne pepper can produce quite a kick, but we like it that way.

Pour potatoes onto cookie sheet, and cook for 20 minutes.  Flip potatoes, and cook for an additional 15 minutes.  They may need more (or less) time depending on the size of the pieces, and the desired softness. Just keep an eye on them. Ours cook for about 35 minutes total. 

Tips for next time:  This is a favorite for both of us.  We've played with the seasoning, and this is just how we like it!