Cinnamon and almond crusted sweet potato wedges with a lemon tahini drizzle… need I say more?
These orange-fleshed veggies are nature’s confections. Pairing this tuber with healthy fats like sesame seed paste will aid uptake of beta-carotene, a potent antioxidant in these veggies and precursor to vitamin A. Cinnamon is a miracle spice in my kitchen arsenal. It pairs perfectly with carbohydrates like potatoes because of it’s ability to blunt the glycemic response–the rate at which the food is broken down and glucose is released into the bloodstream. Result: steady and sustained energy without the highs and lows.
Cinnamon and Almond Crusted Sweet Potato Wedges 2015-03-10 16:35:00
CINNAMON AND ALMOND CRUSTED SWEET POTATO WEDGES
//Ingredients//
2 large sweet potatoes cut into wedges
Cinnamon
Crushed Almonds
2 tbsp tahini
1/2 lemon, juice
//Instructions// Preheat the oven to 375 F. Spread wedges out evenly on a baking sheet. Top with desired amount of cinnamon and crushed almonds. Bake for about 40-50 minutes. For the dressing simply mix tahini and lemon juice. Add water to thin it out to a desired consistency and drizzle on top of the sweet potato wedges.