| 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.
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