Simple to make and everyone seems to enjoy this dish. This recipe also works well with yams or Idaho baking potatoes.
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.
pcfmendoza 2y agoAwesome!
singleguy55 2y agoIt is so simple and taste great
Jenstarling 2y agoFabulous. Also good with cinnamon and salt.
Kendra_InTheKitchen 3y agoWow...awesome! Substituted coconut oil for the olive oil. Turned out GREAT. Whole family loved included the 3 year olds. Looking forward to trying spicy on another day. So, so good. Thank you!
kionson 3y ago
paulavaskeroeterdink 3y agoDidn't use cloves and they turned out delish! Amazing what a little nutmeg can do.
KImberlyscoubys 3y ago
macandpeaches 3y agoFamliy loved it! Easy, quick, and enjoyable!
judtoff 3y ago
Havingfuncookin 3y agoThese really are great!! Thanks for posting :)