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


    • 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.