| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Low fat, Sent to eat, Vegetables | 4 | Servings |
INGREDIENTS
| 4 | t | Vegetable oil |
| 3 | Sweet potatoes, unpeeled | |
| 3/4 | t | Dried thyme, OR oregano |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Brush baking sheet with 1 teaspoon (5 mL) of oil. Place in 450F (230C) oven for 5 minutes or until very hot. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 145.4mg
Potassium: 1.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g