Roasted Sweet 'taters
Simple to make and everyone seems to enjoy this dish. This recipe also works well with yams or Idaho baking potatoes.
"Just made these tonight except I used garlic salt and a cajun blend seasoning and my husband who hates sweet potatoes couldn't stop eating them!! My 1 1/2 year old triplets couldn't get enough of them either so this is a deffinate keeper! I served them along side a honey mustard roast turkey breast and they were a perfect pair!! Thanks for the inspiration!!"- tripletmama
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Roasted Sweet 'taters Preparation
Preheat oven to 425F.
Cut sweet potatoes into about 3/4 inch cubes (large dice). Leave the skins on removing only the hard knob at each end. Alternatively you might cut them in wedges or slice them in 1/2 inch disks.
Combine sweet potatoes and remaining ingredients in a bowl (or plastic bag); toss gently to coat. Place potatoes on a baking sheet (do not overlap); bake at 425F for 25 minutes or until very tender.
If you're using your oven for something else (at a lower temperature) that's fine, just adjust the cooking time up a bit.
Each (app 1/2 cup) serving contains an estimated:
Cals: 83, FatCals: 8, TotalFat: 1g
SatFat:0g, PolyFat: 0g, MonoFat: 1g
Chol: 0mg, Na: 106mg, K: 256mg
TotCarbs: 15g, Fiber: 2g Sugars: 6g
NetCarbs: 13g, protein: 1g
You can also cut the potato in wedges or disks if you prefer a "larger" presentation.
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