Roasted Sweet Potatoes

Roasted Sweet Potatoes

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From: Diabetic Living Magazine

This incredibly simple and quick recipe for roasted sweet potatoes relies on the most basic of seasonings—olive oil, salt and pepper. Ready in just 30 minutes, it's a great side dish for a family dinner on a busy weeknight but because it's so easy and delicious, it can also be doubled or tripled and served at larger gatherings.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound sweet potatoes (about 2 medium), scrubbed
  • 1½ teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Cut unpeeled sweet potatoes into 1-inch cubes.
  2. Toss sweet potatoes with oil, kosher salt and pepper in a large bowl. Arrange sweet potatoes in a single layer in the prepared baking pan. Roast about 20 minutes or until lightly browned and crispy on cut sides and tender inside, turning once.
  • Variation: To add flavor, just before serving, toss roasted sweet potatoes with 2 teaspoons chopped fresh thyme. Nutrition Per Serving: same as below, except 86 cal., 17 g carb. (3 g fiber).

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 85 calories; 2 g fat(0 g sat); 2 g fiber; 16 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 3 g sugars; 11,584 IU vitamin A; 2 mg vitamin C; 25 mg calcium; 1 mg iron; 168 mg sodium; 276 mg potassium
  • Nutrition Bonus: Vitamin A (232% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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