Oven Roasted Sweet Potatoes And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | Peeled sweet potatoes, cut | |
| into 2 inch pieces about | ||
| 1/2 pounds* | ||
| 2 | Vidalia or other sweet | |
| onions cut into 1 inch | ||
| pieces about 1 pound | ||
| 3/4 | t | Garlic-pepper blend, I used |
| garlic salt and then | ||
| pepper. | ||
| 1/2 | t | Salt |
| Pam |
INSTRUCTIONS
2 1997 I would recommend precooking these in the microwave to cut down the roasting time. The original recipe in Cooking Light April 1997 called for a cooking time of 30 minutes. Mine took closer to 90 minutes. I had only regular yellow onions and they worked well. Preheat oven to 425 degrees. Combine all ingredients in a 13x9 baking dish sprayed with Pam. Spray potato/onion mixture lightly with Pam and repeat every time you stir. Bake at 425 degreees for 35 minutes or until tender, stirring occasionally. Posted to fatfree digest V97 #045 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Apr 2,
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1167.6mg
Potassium: 178.7mg
Carbohydrates: 11.4g
Fiber: 2.1g
Sugar: 5.2g
Protein: 1.3g