Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
| Prep Time: | 10 minutes |
| Ready in: | 1 hour 10 minutes |
| Yield: | 12 servings, about 1/2 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 1/2 pounds sweet potatoes , peeled and cut into 1 1/2-inch pieces (about 8 cups) | |
| 1/3 cup pure maple syrup | |
| 2 tablespoons butter , melted | |
| 1 tablespoon lemon juice | |
| 1/2 teaspoon salt | |
| Freshly ground pepper to taste | |
Recipe Directions
- Preheat oven to 400°F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 12 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 96 cal | Carbohydrate Servings: | 1 1/2 | |||||
| Carbohydrates: | 19 g | Dietary Fiber: | 2 g | Cholesterol: | 5 mg | |||
| Fat: | 2 g | Sodium: | 118 mg | Saturated Fat: | 1 g | |||
| Protein: | 1 g | Potassium: | 189 mg | Monounsaturated Fat: | 0 g | |||
| Nutrition Bonus: | Vitamin A (230% daily value), Vitamin C (15% dv) | |||||||
| Exchanges: | 1 1/2 starch, 1/2 fat | |||||||
