This cucumber lemonade will be a welcome addition to your summer lemonade collection. It's full of health benefits thanks to the cucumber juice and the flavour of fresh mint, and it's simple to make!
Total Time15 Min
Cook time5 Min
Prep time10 Min
Recipe Serving2
Key Indredients
2 large sweet potatoes, peeled, cut into 1x3-inch wedges
3 tablespoons soybean oil (often labeled "vegetable oil")
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees C). Place the rack in the oven's highest third. A baking sheet should be greased.
- In a large mixing bowl, combine sweet potatoes and soybean oil; toss lightly. Add salt, pepper, garlic powder, and paprika to taste. Arrange the potatoes on the prepared baking sheet in a single layer, being careful not to overcrowd them.
- Bake for 18 to 24 minutes, turning regularly, until tender and golden brown. Allow to cool for 5 minutes before serving.
