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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 4 servings |
||
| Calories 189 | ||
| Calories from Fat 31 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 385mg | 16% | |
| Potassium 625mg | 17% | |
| Total Carbohydrate 37.4g | 12% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 8.3g | ||
| Protein 3.0g | 5% | |
Roasted Spiced Sweet Potatoes
By: JackieOhNo!
Jun 5, 2008
Over the years, I have really developed a taste for sweet potatoes, and am constantly looking for new ways to serve them. These are yummy even at room temperature.
SERVES 4
Ingredients
- 1 1/2 lbs sweet potatoes, peeled, halved, cut into 1/2-inch-thick wedges
- 1 onion, halved, cut into 1/4-inch-thick wedges
- 1 tablespoon oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
Directions
1
Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Add potatoes and onion; drizzle with oil and toss to mix. Sprinkle with paprika, salt and cinnamon; toss to coat vegetables.2
Roast, stirring occasionally, until potatoes are tender, 20 minutes. Just before serving, sprinkle with parsley.
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Featured Reviews for This Recipe
From: Galley Wench
On Sep 22, 2008
Great flavor! This is the first time I've been able to achieve a crispy texture. I did only the potatoes, no onion. I first peeled and sliced the potatoes (like ranch fries) and soaked them in cold water for about an hour. Drained and dried them, put back in the bowl and tossed with 1 tablespoon olive oil, and sprinkled with cinnamon and paprika, plus added a tablespoon of brown sugar and tossed. Baked them on foil lined (and sprayed) cookie sheet for 38 minutes, turning every 10 minutes. They turned out great! Thanks Jackie for a great recipe!
From: AshPhile
On Jul 7, 2008
Nice flavor combinations. I tossed everything together with 1 tablseppon olive oil before spreading it on the sheet. I also cooked them on parchment so they wouldn't stick. Also, I doubled the amount of paprika and cinnamon so the flavors would be a bit stronger.
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