Roasted Sweet Potatoes and Onions

Sweet potatoes are one of nature's most nutrient-dense foods. Sweet potatoes are rich in beta carotene, vitamin C, and vitamin E. One cup has more than six times the recommended amount of beta carotene and 50 percent of the Recommended Dietary Allowance (RDA) for vitamin C.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 0.0%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 23.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 158mg
  • Calcium: 26mg

Ingredients

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 onion, cut into 1/2-inch wedges
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 5 ingredients in a large bowl; toss well.
  3. 3. Arrange potato mixture in a single layer on a nonstick baking sheet. Coat potato mixture lightly with cooking spray. Bake at 400° for 20 to 25 minutes or until potato is tender, stirring once. Serve immediately.
  4. carbo rating: 21
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