Servings: 12
6 cups sweet potatoes, peeled & cubed
2 Tbs. extra virgin olive oil
½ t. light salt
½ t. ground black pepper
1 t. ground cinnamon
1 t. Splenda
1. Place sweet potato cubes in a glass dish with ½ inch water. Cover with plastic wrap. Steam sweet potatoes in the microwave on high for 4 minutes.
2. Remove from microwave, drain and dry potatoes. Drizzle with olive oil. Sprinkle with salt and pepper to taste.
3. Bake in oven on 400 degrees Fahrenheit until lightly crisp.
4. Remove from oven and sprinkle with cinnamon and Splenda.
Nutrition Facts
Calories: 110
Fat: 2.5 grams
Saturated Fat: 0 grams
Sodium: 55 mg
Carbohydrate: 21 grams
Fiber: 2 grams
Recipe from Seasons of the Heart by Presbyterian Cardiovascular Institute.
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