Roasted Almond Sweet Potatoes
California almonds enhance the flavor and texture of this naturally sweet Thanksgiving side dish. Enjoy this dish in place of candied sweet potatoes and save about 30 grams of carbohydrate and 120 calories per 3/4-cup serving.
Servings and Ingredients
|4||medium sweet potatoes, peeled and cut into 1-inch-thick cubes|
|3 tbsp.||Hy-Vee Select olive oil|
|4||large garlic cloves, minced|
|⅓ c.||fresh thyme leaves, plus 6 thyme springs for garnish|
|½ tsp.||kosher salt, optional|
|½ c.||slivered California almonds|
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine cubed sweet potatoes, olive oil, garlic, thyme and salt, if desired, and toss. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9-by-13-inch baking sheet. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
- On another baking sheet, spread out the slivered almonds in a single layer. Place in the oven and toast just until they become aromatic, about 8 minutes. Remove from oven and remove from baking sheet to allow to cool.
- To serve, place roasted sweet potato mixture in a serving bowl. Top with toasted almonds and serve.
180 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 207mg
- Total Carbohydrates: 18g
- Protein: 3.6g
adapted from Almond Board of California.