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Roasted Sweet Potatoes and Okra

Prep Time: 15 minutes | Cook Time: 30-40 minutes | Yields: 4-6 servings

• 1-1.5 pounds orange sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 pound okra, top removed and cut lengthwise
• High-heat oil (e.g. avocado, safflower, sunflower)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon ground mustard powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with foil for easy clean-up.

Mix the seasonings together in a small bowl. Set aside.

Place the sweet potatoes in a single layer on the prepared baking sheet. Drizzle with oil on top. Sprinkle half of the spice blend onto the potatoes. Toss until the sweet potatoes are all evenly coated.

Bake for 20 minutes. Remove the pan from the oven and toss the potatoes. Move the sweet potatoes to one side of the pan and add the okra. Drizzle a little more oil over the okra and sprinkle with the rest of the spice blend. Toss to coat and place sheet back in the oven. Cook for another 15-20 minutes, or until the sweet potatoes are tender and the vegetables are browned at the edges.

Give one last toss for colorful presentation and serve warm.

Note: If using frozen okra, add the okra at the same time as the sweet potatoes and use all of the seasoning. Still make sure to toss halfway through at around 15-20 minutes!