Try this Roasted Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 F.
Cut sweet potatoes into evenly sized cubes, approximately 1 inch in size. Mince garlic, and roughly chop Rosemary and thyme. Toss potatoes in olive oil, then toss in the remaining ingredients.
Spread seasoned potato mixture in a single layer on a lined baking sheet. Be sure the potatoes have enough room to get crispy, and don't steam. Cook until fork easily pierces potatoes and skins get crispy, approx 25 min.
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Serving Size: 1 (27g) | ||
Recipe Makes: 1 | ||
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Calories: 41 | ||
Calories from Fat: 10 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 160.5mg | 6 % | |
Potassium 225.1mg | 6 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 4.8g | ||
Protein 2g | 3 % | |
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: 41
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