Rick's Sweet Potatoes

Rick is always on a hunt for food in the house. The man burn’s at least 1,500 calories a day…that’s an easy day ha!! I found this recipe, and had to adapt it based on our eating habits. Now, it’s one that I make at least once a week. It is a great carb filler, and it’s packed with all sorts of vitamins and minerals that are great supporters for athletes and those who are constantly on the go. (Now, if your not an athlete burning tons of calories, don’t go overboard on these guys. All in moderation!)

Ingredients:

3 Medium Sweet Potatoes Peeled and Chopped (Rick likes the white fleshed potatoes, but “yams” work too)

3 Cloves Minced Garlic (Or more if you love garlic)

3-4 TBSP Olive Oil

1 TBSP Dreid Italian Seasoning

1/4-1/2 Cup of Parmesan Cheese (Go for the older aged and if you have a sensitivity use 1 TSP salt instead of cheese-but I highly recommend a hard salty cheese-there are non dairy options!)

The How To:

Set oven to 425*

Place all ingredients in a large gallon size ziplock bag or in a large bowl. Mix together until all blended. Pour onto one large cookie sheet, and spread out into one even layer. Roast for about 25 minutes. We like them brown and cartelized, pull them out earlier if you just like them soft. Serve them up!!

*** These are great reheated too. If you want them to be more toasted then soggy in the microwave reheat, throw them in the oven (or I use my toaster oven) at 425* for 5 minutes. Taste like they were just made fresh!!!