We usually expect sweet potatoes to be mashed with butter and sweetening and presented as a soft side dish. In this more unusual approach, sweet potatoes, which are full of fiber and beta-carotene, are cut into long wedges and roasted until slightly crispy on the outside and creamy on the inside. Butter and sugar are unnecessary and won't be missed.
Recipe Ingredient Details:
3 (8-ounce) sweet potatoes
2-4 tablespoons olive oil (approximate measure)
Squeezable lime wedges
Salt (to taste)
Preheat oven to 450°F. Slice unpeeled sweet potatoes in half lengthwise, then slice each half lengthwise into four strips.
Coat a 9" x 13" baking dish with olive oil, then pour remaining olive oil into a small bowl. Use a pastry brush to brush olive oil over cut surfaces of sweet potato wedges, then place them skin-side-down in prepared pan. Roast in lower half of oven for 15 minutes, or until pierced easily with a fork.
Remove pan from oven and let sweet potatoes cool. Transfer to a plate. Sprinkle with lime juice and salt, and eat them right out of the skins with a spoon or whole with your fingers. (If using fingers, make sure the potatoes are cool enough to handle safely.)
Recipe Additional Notes:
Calories 218,Fat 7,Perfat 29,Cholesterol 0,Carbo 37,Protein 3,Fiber 5,Sodium 286
Tue, 2012-07-10 11:44