These make great appetizers for dinner parties, but they’re also a great side dish. From a Traditional Chinese Medicine (TCM) perspective, tamari, with its salty flavor, is associated with the Water element and the Kidney organ, providing a blood-tonifying effect and aiding digestion. Sweet potatoes, with their sweet flavor, nourish the Earth element, tonifying Qi and Blood, stabilizing blood sugar, and offering a moistening effect. Rosemary, known for its pungent flavor, aligns with the Metal element, activating Qi and promoting circulation, while also potentially clearing dampness. When combined, these ingredients create a harmonious balance of flavors and energetics in the diet, supporting overall health.
Makes 12 servings (¼ pound = 1 serving)
Ingredients:
- 3 pounds sweet potatoes
- 2 tablespoons coconut oil
- 1 teaspoon chili powder
- 1 teaspoon wheat-free reduced-sodium tamari sauce
- 1 heaping tablespoon chopped fresh rosemary
Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- Wash the sweet potatoes well under cool running water. Use a brush or scrubber to remove any dirt. Rinse, drain, and pat dry. Lift any small bruises or eyes from the sweet potatoes with the pointed end of a vegetable peeler. Remove any dark or black areas.
- Halve the potatoes crosswise, then lengthwise, and cut each piece into four wedges. Place the potato wedges in a large bowl.
- In a smaller bowl, mix the coconut oil, chili powder, tamari sauce, and rosemary. Drizzle over the potatoes, and toss to coat.
- Arrange the potatoes skin side down in one layer on baking sheets.
- Bake for 20 minutes. Turn the slices, and bake until tender, 12 to 15 minutes more. Serve immediately.
Nutrition per serving: 123 calories; 2 g total fat; 2 g saturated fat; 2 g protein; 24 g carbohydrates; 4 g dietary fiber; 0 mg cholesterol; 61 mg sodium
Recipe by Dee McCaffrey, CDC from the book The Science of Skinny
