1. Pre-heat oven to 400 F. Cover two cookie sheets with aluminum foil.
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper and spread out evenly on cookie sheets, making sure not to crowd the spears.
3. Turn potatoes once or twice during baking. Bake 30-40 minutes or until potatoes are done and slightly crispy.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 36.2mg||1 %|
|Potassium 224.6mg||6 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.2g|
|Protein 1.1g||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: 57
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