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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 41.7mg||1 %|
|Potassium 255.7mg||7 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 13g|
|Protein 1.2g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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