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Roasted Sweet Potatoes
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.”
1 pound sweet potatoes (about 2 medium), scrubbed
1½ teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1Preheat 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.
2Toss 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).