About five years ago, my pal Dana trained me steps to make these scrumptious little yams models. In those days she was which makes them frequently on her two year old daughter, Mia, who loved sweet taters! My personal favorite factor relating to this recipe is it takes almost no time to organize and also the leftovers work great like a filling for yams black bean quesadillas! Sweet taters are a good veggie staple for children simply because they taste sweet but they are full of important vitamins and minerals….as well as fiber. : )
- Pre-heat oven to 400 levels Fahrenheit. Line a baking sheet with foil or baking parchment paper.
- Rinse, peel and slice sweet taters into 1/4 inch round slices (or wedges, etc.). Devote a sizable mixing bowl.
- Gently coat sweet taters with essential olive oil and sprinkle with garlic clove powder. Spread yams slices on baking sheet and roast for 25-half an hour. Sweet taters is going to be tender when pierced having a fork and slightly crispy in the edges.