Serves 4, cooking time between 30 and 50 minutes

Ingredients

4 fairly large and thick sweet potatoes
Thyme, bottled version
Rosemary, bottled version
Pepper, ground

Serve as the carbohydrate part of your main course.

Method

• Place an oven tray in the oven and heat the oven to 180°C
• Keeping the skin on, slice the sweet potatoes width ways (forming small circles), making each slice about ½ -1 cm thick (the thicker they are, the longer it will take to become crispy)
• Take out the tray, spray very lightly with some olive oil, sprinkle the herbs and pepper on the tray, and place the slices on it
• Sprinkle the herbs and pepper on top of the slices, enough to almost cover them
• Place back in the oven
• Turn the pieces over after 15 minutes (there shouldn't be any need to add more oil)
• Remove from the oven once slightly browned or cooked through. If you want them crispier, leave them in for a bit longer.

Tip: Sweet potato is a lower GI food than other potatoes, and so is a good choice if you want more sustained energy and a more gradual effect on your blood sugar levels. The rosemary and thyme add a salty flavour to this meal, so taste it before you add any more salt - you'll find it's not really necessary.

• Lentil salad
• Small yoghurt and melon desserts