Three cheers for fall!
Today’s recipe is all about making healthy foods fun. Pumpkin-shaped roasted sweet potatoes are simple and delicious, with very few ingredients. This recipe is especially great for children, but can easily be jazzed up for a fall evening dinner party.
Sweet potatoes are high in vitamins and antioxidants, and are a particularly great source of vitamin A. Sweet potatoes are also an excellent source of beta-carotene. It is thought that serving the sweet potatoes with a fat helps the body get the full benefits of the beta-carotene, which is why the olive oil in this recipe is a great addition.
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My personal favorite way to serve these healthy and delicious pumpkin-shaped sweet potatoes is over a vibrant green salad. It makes the salad look stunningly dressed for fall, and the bright orange color on top of the green backdrop is breath-taking.
I hope you enjoy this simple, fun fall dish. Make sure you check out the bonus video at the end!
Ingredients (Serves 4)
2 large sweet potatoes, the thicker around the better for shapes
2 Tbsp. extra virgin olive oil
1 tsp. sea salt
¼ tsp. white pepper
*Cayenne pepper (optional), a small sprinkling for adult version
Directions
Pre-heat oven to 400 degrees F. Line a baking sheet with a silpat, or parchment paper to prevent sticking. Peel sweet potatoes and cut into ½ inch thick rounds.
Using a paring knife, or a small pumpkin-shaped cookie cutter, cut rounds into a pumpkin shape, making a stem, and trimming the bottom slightly. Each one will be different and unique, just like real pumpkins!
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In a large bowl, gently toss the pumpkin-shaped sweet potatoes with olive oil, salt and pepper.
Place the sweet potatoes, spaced evenly apart on a baking sweet.
*Adult Version – Add a small sprinkling of cayenne pepper to the adult pumpkins for a boost in flavor!
Bake for approximately 25 minutes, or until a fork can be easily inserted into the sweet potatoes.
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To Print, Email or Text recipe click here.
With much love & gratitude,
Wendy Irene
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