1. Preheat oven to 425°F. Line a cookie sheet with parchment paper.
2. Cut the sweet potatoes in half lengthwise.
3, Rub each sweet potato half with 2 teaspoons olive oil. Cover well.
4. Season each half with a pinch of salt and pepper (or to taste).
5. Roast, cut side down, until tender (and a little caramelized), 30-45 minutes. Cook until a fork easily pierces - but not mushy.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 41 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 149.1mg||5 %|
|Potassium 438.2mg||12 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 22.3g|
|Protein 2g||3 %|
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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: 152
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