| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low fat, Potatoes, Side dishes, Vegetarian | 8 | Servings |
INGREDIENTS
| 3 | lg | Sweet Potatoes, Unpeeled, Cut In 1/2" Slices |
| 8 | sm | Red Potatoes, Unpeeled, Halved |
| 1 | tb | Olive Oil |
| Freshly Ground Black Pepper |
INSTRUCTIONS
This recipe is the perfect balance of sweet and savory. Preheat oven to 400 deg F. Place sweet potatoes and red potatoes on an ungreased baking sheet. Lightly brush tops with olive oil and sprinkle with pepper. Bake until soft and lightly browned, about 30 - 40 minutes. Place in a serving dish. Serves 6 - 8 VEGAN This is incredibly good!! The contrast of sweet and savory was wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 118.1, Fat 1.9g, Carb 23.6g, Fib 2.4g, Pro 2.3g, Sod 10mg, CFF 14%. Posted to Digest eat-lf.v096.n245 Recipe by: Low-Fat & Fast,Vegetarian Times, Winter/Spring 1997 From: Reggie Dwork <reggie@reggie.com> Date: Thu, 12 Dec 1996 13:00:32 -0800
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