Whenever I make my sweet potato black bean soup, I am inevitably faced with a pile of sweet potato skins. Because, when I eat them baked, I usually just eat the skin with the sweet potatoes, it seemed especially wasteful to throw these leftover skins away. This pile of skins, as you might imagine, did not align with my cheapskate/ limit waste side. In case you were in a similar dilemma, here is a perfect solution: cinnamon sweet potato skins.
It is as simple as it sounds. And these end up crispy and crunchy, like a sort of chip. Yum!
Note: thoroughly wash/ scrub the sweet potatoes before peeling
- sweet potato skins or thinly sliced sweet potato pieces
- olive oil spray or olive oil
- small pot, half-full with water
- baking sheet
(Optional: Misto for spraying olive oil)
Boil sweet potato skins in water for about 2 minutes, or just until softening, then drain. (This isn't essential, but will help them to be a little more tender when baked.) Spray or line baking sheet with olive oil. Distribute sweet potato skins on baking sheet and spray with olive oil. Sprinkle cinnamon on top of skins.
Bake, at 350 degrees, for 3-5 minutes. Take baking sheet out, stir, (sprinkle with more cinnamon?) and return to oven. Bake another 3-5 minutes, or until browning. Allow to cool somewhat before enjoying.
As always, below is a little health benefit information.
Cinnamon: has a pretty outrageous amount of health benefits (especially considering we generally use it simply for flavor) including assistance with muscle spasms, bacterial and fungal infections, vomiting, the common cold, possibly lowering blood sugar, erectile dysfunction, prevention of Alzheimer's disease, and enhancing the treatment of both HIV and MS.
In my opinion, with this knowledge, I want to aim to include much more cinnamon into my meals.
Sweet Potato Skins: provide potassium, iron, fiber (about 5 grams per sweet potato!), beta-carotene, and vitamins C and E
These are a simple and healthy alternative to eating chips as a snack. You may even be able to get a chip lover in your home to try them!
Labels: Mindful Eating