MPN™ Oven Roasted Sweet Potato Wedges
– a Brain Healthy Recipe[1] –
YIELD: 6 servings
INGREDIENTS: AMOUNT:
| Sweet potatoes, cut into 12 wedges lengthwise | 2 |
| Canola oil | ½ cup |
| Optional: Sea salt | ½ tsp |
| Cinnamon, ground | ½ to 1 tsp |
METHOD:
- Wash and cut sweet potatoes into wedges.
- Put them into a large bowl and drizzle canola oil over them and toss to coat.
- Place wedges in a single layer on a baking tray.
- Heat oven to 450 degrees.
- Put tray in oven and turn temperature down to 375 degrees and bake for about 7 – 8 minutes.
- Turn wedges over and continue cooking for another 7 – 8 minutes or until slightly golden and soft to the touch.
- Remove from oven and toss with cinnamon (and optional, a pinch of sea salt) while warm to lightly coat.
- Serve.
[1] Adapted following Memory Preservation Nutrition® program by Nancy Emerson Lombardo, Ph.D. Tested by Cynthia Barker.
©2009, 2011 Nancy Emerson Lombardo Ph.D., and colleagues, HealthCare Insights, LLC. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of Healthcare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D.
MEMORY PRESERVATION NUTRITION® provided byBRAIN HEALTH AND WELLNESS CENTER® OF HEALTHCARE INSIGHTS, LLC
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