| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 | lb | Potatoes, Yukon Gold – 2 |
| large | ||
| 1 | lb | Sweet potatoes, 2 med |
| scrubbed | ||
| 1 | T | Olive oil |
| 1/4 | t | Paprika |
| 1 | ds | Salt, to taste |
| 1 | ds | Freshly ground black pepper |
| to taste |
INSTRUCTIONS
Set oven rack in upper third of oven. Preheat to 450 degrees. Lightly oil a baking sheet, or coat it with a non-stick spray. Cut each potato lengthwise into 8 wedges. Cut the sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl, and toss with oil, paprika, salt, and pepper. Spread potatoes and sweet potatoes on the prepared baking sheet, and roast for 20 mins. Loosen and turn; roast for 10-15 minutes longer, or until golden brown. Serve immediately. Recipe by: Eating Well Magazine - Jan-Feb/97 Posted to Digest eat-lf.v097.n035 by Naralon Thorn <naralon@sympatico.ca> on Feb 05, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 11.3mg
Sodium: 156.7mg
Potassium: 2.4mg
Carbohydrates: 11.2g
Fiber: 1.5g
Sugar: 5.5g
Protein: 4.2g