Ingredients
Scale
- 1 1/2 lb white sweet potatoes
- 1 1/2 tsp dried oregano
- Salt & pepper (omit pepper for AIP)
- 3 tbsp olive oil
- Juice of two lemons
- 1 cup chicken broth
- 3 large cloves garlic
- 2 tbsp fresh parsley
Instructions
- Preheat the oven to 375 F.
- Wash and peel the sweet potatoes and slice into rounds, and then half moons.
- Using a large 9×13” baking dish, add the sweet potatoes to the base. Season with salt, pepper, and oregano and toss well. Top with olive oil and toss. Add the lemon juice, broth, and minced garlic and lightly stir.
- Transfer to the oven uncovered for 15 minutes. Remove from the oven and toss the sweet potatoes. Return to the oven for another 25 minutes. Remove from the oven.
- Turn the oven temperature up to 400 F and line a large baking sheet with parchment paper. Transfer the sweet potatoes to the baking sheet using a slotted spoon or spatula to transfer. Spoon some of the cooking liquid over the sweet potatoes and toss.
- Return to the oven and bake for 15-20 minutes, tossing halfway through to crisp the sweet potatoes to your liking.
- Remove from the oven and toss with chopped parsley. Serve fresh.
- Prep Time: 5 mins
- Cook Time: 55 mins
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 241
- Fat: 11.1g
- Carbohydrates: 36g
- Fiber: 4.7g
- Protein: 3.8g