-Combine the EVOO, thyme, basil, salt, pepper in a bowl and mix well.
-Add the sweet potatoes and toss to coat.
-Arrange in a single layer on a baking sheet
-Roast at 350 for 20-30 minutes until tender and let cool.
-whisk the mayo, honey and mustard in a bowl until blended. Add the sweet pots and toss to coat.
-Chill, covered for 2 hours or longer before servicing.
**watch sweetness. Roast with paprika and cayenne?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 195 (61%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 11.5mg||4 %|
|Sodium 451.9mg||16 %|
|Potassium 233.9mg||6 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 30.4g|
|Protein 1.6g||2 %|
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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: 322
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