Have you ever been confused by your taste buds suddenly craving sweets and crunchy potato or corn chips at the same time? Did you go, “Hey mouth, make up your mind already! I need a snack now!”

Well, if it happens again, I’ve got good news for you: There is a yummy snack that can satisfy your craving for both flavors. What’s more, your family and friends will love this super-food and the easy-and-quick recipe you’ll find below. And wait till they find out how healthy this energy-boosting, muscle-powering and eyesight-sharpening food is—you’ll get more praise and pats on the back than even a straight-A report card could earn you.

The mystery super-food able to satisfy your next snack-attack craving for two contrasting flavors is actually a pair of closely related cousins: the ruby-red or golden-yellow sweet potato and yam. Both are inexpensive, taste best when grown organically, look knobby like potatoes but much longer, and can be found practically year-round at most Farmers’ Markets and grocery stores.

For your first encounter with these marvels of flavor, buy one of each—selecting a couple with the smoothest skin and fewest blemishes or gnarls.

Preparation
>At home, place the sweet potato and yam into a bowl of water with a few squirts of liquid Castile Soap. Scrub well with a Dobby pad or stiff brush and rinse well.
>Next, place them on a wooden cutting board, cut off about half-an-inch from both ends of these root veggies and, with the guidance and supervision of a parent or other adult, slice them up with a sharp kitchen knife into round slices about the size and thickness of silver dollars.
>Collect the slices in a bowl and set aside.

In a large Zip-Loc plastic bag, blend:
¼ – 1/3 cup of organic, extra-virgin Olive Oil
1 flat teaspoon of Garlic Powder
1 tablespoon Oregano
Pinch of Cayenne (if you like spicy food)
Pinch of Ginger Powder
1 tablespoon Soy Sauce (or Sea Salt if you prefer)
½ cup Lemon Juice

>Shake well to blend
>Add sliced sweet potato and yam in batches of a couple of handfuls and shake vigorously to coat them well
>Warm up oven to 400º
>Cover baking sheet with Parchment Paper and brush Olive Oil on it
> Place coated sweet potato and yam slices in rows on the Parchment—leaving as much space between slices as there is room for
> Bake until slice edges begin to brown and curl up—center of slices will remain soft and moist
** For dryer, crisper slices, bake longer at 375º
***Keep checking so slices don’t burn—if some begin to burn, remove them from the oven and pile them into a bowl
****When done, cool the slices, add to those in the bowl, cover with plastic wrap and refrigerate.
During snack-attacks, reach for a handful to satisfy your craving for sweet-tangy-salty-crunch.