Fall is time to harvest, roast sweet potatoes

StockSnap_RYXVCEK3Q2The fall season is here and Arkansas farmers are currently harvesting sweet potatoes – one of the season’s quintessential crops. Arkansans can mark the changing of the seasons by roasting the healthy root vegetable for dinner, says Easter H. Tucker, interim family and consumer sciences program leader for the University of Arkansas at Pine Bluff.

One medium sweet potato provides more than a day’s worth of vitamin A and 35 percent of the daily recommended amount of vitamin C, she said. You can also use sweet potatoes in soups or baked goods such as breads, muffins or sweet potato pie.

4 medium sweet potatoes
Nonstick cooking spray
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/8 teaspoon salt
3 cloves garlic (chopped)


  1. Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.
    2. Cut potatoes into wedges or strips. Place in a bowl of cold water for 15 minutes.
    3. Drain potatoes. Place in a large bowl and coat with vegetable oil. Season with black pepper and salt. If using cayenne and paprika, add that too. Place in a single layer on the baking sheet. 4. Bake for 20 minutes. Remove from oven, turn the potatoes over with a spatula and sprinkle with garlic. Bake an additional 15 minutes or until browned and crisp.

Source: USDA Mixing Bowl (Recipe adapted from Food.com)


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