Spiced Roasted Sweet Potatoes
These tasty roasted sweet potatoes are full of flavor and chock full of nutrients. Try them today!
Recipe courtesy of Emily Fisher, OHSU Dietetic Intern.
Substitute this recipe for candied yams at Thanksgiving for a healthier side dish that packs a punch with nutrition and flavor. Leftovers are great on salads, too. Keep the skins on for an extra boost in good-for-you fiber, vitamins, and minerals.
4 sweet potatoes, cut into 1-inch cubes
2 teaspoons olive oil
1 tablespoon on cumin
1 ½ teaspoons cinnamon
1 – 1 ½ teaspoons red chili flakes (depending on desired spice level)
½ teaspoon black pepper
¼ teaspoon salt
Preheat oven to 375 degrees F. Scrub sweet potatoes to remove dirt and cut into 1-inch cubes.
In a large mixing bowl, place sweet potatoes, oil, and spices. Toss to coat.
Line two cookie sheets with parchment paper, if desired. Spread sweet potatoes onto two cookie sheets, making sure to leave enough space for even cooking. Roast for 15 minutes. Toss the potatoes and roast for an additional 35-40 minutes. Serve and enjoy!
Per serving: 155 calories, 4 g total fat, 1 g saturated fat, 28 g carbohydrates, 5 g fiber, 220 mg sodium, 455 mg potassium, 34 mg magnesium, 61 mg calcium