Thyme-Scented Roasted Sweet Potatoes and Onions
Servings and Ingredients
|2||large unpeeled sweet potatoes (about 1-1/4 pounds)|
|2 tbsp.||canola oil|
|1 tsp.||dried thyme|
|½ tsp.||paprika, preferably smoked|
|⅛ tsp.||ground red pepper, optional|
|1||medium sweet or yellow onion, cut into chunks|
- Preheat oven to 425 degrees. Coat 15-by-10-inch jelly roll pan with nonstick cooking spray.
- Cut sweet potatoes into 1-inch chunks. Place in large bowl. Add oil. Toss well. Add thyme, salt, paprika and, if desired, red pepper. Toss well. Add onion. Toss.
- Spread vegetables in single layer on prepared pan. Bake 20 to 25 minutes or until very tender, stirring after 10 minutes. Let stand 5 minutes before serving.
78 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Sodium: 148mg
- Total Carbohydrates: 13g
Diabetic Cooking, Nov/Dec, 2007 issue.