| 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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