This Sweet Potato Recipe Is Better Than Any Healthy Dinner

Ingredients

• 3 large Sweet Potatoes (washed and cut into wedges)
• 2 tbsp Olive Oil (for tossing potatoes)
• 1 tsp Sweet Paprika Powder
• 1 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground if possible)
• 0.5 cup Walnuts (handful, roughly chopped)
• 1 tbsp Olive Oil (for caramelizing walnuts)
• 3 tbsp Maple Syrup
• 1 tbsp Soy Sauce (use gluten‑free tamari for GF version)
• 1 tsp Chili Sauce (adjust to heat preference)
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 200°C

2. Prepare Sweet Potatoes

   Wash the sweet potatoes, pat dry, and cut each into 1‑inch wedges.

   Time: PT5M

3. Season Potatoes

   In a mixing bowl, toss the wedges with 2 tbsp olive oil, sweet paprika, garlic powder, salt, and black pepper until evenly coated.

   Time: PT3M

4. Bake Potatoes

   Spread the seasoned wedges in a single layer on a parchment‑lined baking sheet and bake for about 40 minutes, turning once halfway through, until the edges are crispy and the interior is tender.

   Time: PT40M

   Temperature: 200°C

5. Caramelize Walnut Topping

   While the potatoes bake, heat a skillet over medium heat, add 1 tbsp olive oil, then the chopped walnuts. Stir in maple syrup, soy sauce, chili sauce, and lemon juice. Cook, stirring constantly, for about 5 minutes until the mixture turns golden and glossy.

   Time: PT5M

6. Plate and Serve

   Transfer the roasted sweet potatoes to a serving platter, drizzle or sprinkle the sweet‑chili walnut topping over the top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

35 g

Fat

15 g

Fiber

5 g