Makes 6 to 8 cups.
Note: Roast an extra pan or two to toss into a salad or onto a pizza or add to a vegetable curry or stew. Coconut oil adds a nice nutty flavor to the potatoes. From Beth Dooley.
• 2 lb. sweet potatoes, cut into 1-in. chunks
• 4 to 5 green onions, cut into 1-in. pieces
• 2 tbsp. melted coconut or vegetable oil
• 1 tsp. coarse salt
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 2 to 3 tbsp. chopped cilantro
• 2 limes, cut into wedges
Directions
Preheat the oven to 400 degrees. Toss the sweet potatoes and green onions with the oil, salt, chili powder and cumin.
Spread the sweet potatoes onto a large baking sheet. Roast until tender and golden, about 30 to 40 minutes, shaking the pan once or twice through. Serve garnished with the cilantro and the lime wedges.
Nutrition information per serving:
Calories100 Fat4 g Sodium270 mg
Carbohydrates17 g Saturated fat3 g Total sugars5 g
Protein2 g Cholesterol0 mg Dietary fiber3 g
Exchanges per serving: 1 starch, ½ fat.
