| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Low fat, Vegetables, Sent to eat | 4 | servings |
INGREDIENTS
| 4 | ts | Vegetable oil |
| 3 | Sweet potatoes; unpeeled | |
| 3/4 | ts | Dried thyme; OR oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
1. Brush baking sheet with 1 teaspoon (5 mL) of oil. Place in 450F (230C) oven for 5 minutes or until very hot. 2. Meanwhile, cut each potato in half crosswise; cut lengthwise into pieces 1/2 inch wide by 1/4 inch thick. Place in bowl; toss with remaining oil, thyme, salt and pepper. 3. Arrange in single layer on hot baking sheet. Bake for 15 minutes; turn and bake for 15 to 18 minutes longer or until tender and edges are starting to crisp. Makes 4 servings. Nutritional analysis by Canadian Living: 119 Calories, 2 g protein, 4 g fat, 21 g carbohydrate, 152 mg sodium, 0 mg cholesterol Nutritional analysis by MasterCook 4: 146 Calories, 4.9 g fat, 24.5 g carbohydrate, 3.1 g fiber, 29.5% cff 1.6 grain + 0.9 fat exchanges NOTES : Formatted by Ellen Pickett <ellen@qnetix.ca> 1998. I'm not sure that I would want to eat the skin of sweet potatoes, so I would probably peel them. Recipe by: Canadian Living Best Light Cooking, 1994, p. 44 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug 24, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”