Sweet Potato--Recipe: Roasted Chicken with Sweet Potato

Sweet Potatoes are so good and good for you! I love to eat them simply baked with a little bit of cinnamon butter. My kids love them too! So yummy!

Sweet Potatoes are low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Sweet potato, not only is just sweet to your taste buds but also good for your cardiovascular health. This starchy root vegetable is rich source of flavonoid anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health. They are storehouse of starch, a complex carbohydrate, which raises the blood sugar levels slowly on comparison to simple sugars; therefore, recommended as a healthy food supplement even in diabetes.

Anti-inflammatory compounds abound in sweet potatoes, making this veggie important for those with arthritis, gout, irritable bowel syndrome, and other conditions related to inflammation. But Be CarefulEating too many sweet potatoes may cause abdominal swelling and indigestion.

Fun Fact:Sweet potatoes are the official vegetable of North Carolina.


Roasted Chicken with Sweet Potatoes

Ingredients

1 3-4 lb whole chicken
2 tsp garlic salt
2 tsp chili powder
1 tsp ground ginger

1 tsp ground cumin
4 TBS olive or canola oil
2 medium sweet potatoes, peeled and cut into 1" pieces (about 4 cups)
4 small red potatoes (or 2 medium russet potatoes) quartered
2 small green bell peppers, cut into 1 " pieces (about 2 cups)

Directions

1) Pre-heat oven to 400 degrees. Spray 9x13 baking dish with cooking spray. Remove and discard neck and giblets from chicken. With kitchen sheers or a very sharp chef knife, cut the chicken in half. Place halves side up in baking dish.

2) In a medium bowl, mix spices with oil. Brush chickens with 2-3 TBS of oil mixture. Toss the vegetables in remaining oil mixture. Arrange vegetables around the chicken in the baking dish.

3)Bake for 45-60 min or until the the chicken halves are fork tender and juices run clear and vegetables are tender.


Enjoy! This recipe is SO good!

Tomorrow's Fruit: Persimmons