| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | Medium-sized sweet potatoes | |
| about 2 lbs trimmed | ||
| peeled | ||
| Cut into 1/8 inch thick | ||
| slices | ||
| 1 | Garlic clove, crushed | |
| through a press | ||
| 2 | T | Extra-virgin olive oil |
| 1/4 | c | Packed parsley sprigs |
| 1/2 | t | Fresh thyme, leaves stripped |
| from the stems or 1/4 | ||
| teaspoon dried | ||
| 1 | Strip, about 1/2 x 2 inches | |
| orange zest use a | ||
| vegetable peeler to | ||
| remove | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at least 14 x 10 inches. Combine the sweet potato slices with the garlic and the oil in a large bowl; toss to coat with the oil. Bake, turning the potatoes once or twice as they begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely chop the parsley, thyme and orange zest together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10 minutes longer, or until the potatoes are tender, turning them once. Serve hot. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 2.3mg
Sodium: 310mg
Potassium: 545mg
Carbohydrates: 11g
Fiber: 3.6g
Sugar: 4.7g
Protein: 2.7g