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Roasted Sweet Potatoes and Cranberries

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    Roasted Sweet Potatoes and Cranberries

    Never want to scrub a baking dish again? Use wet parchment paper, not to be confused with wax paper. Measure out enough parchment paper, scrunch it up, and run it under cold water. Wring out, line pan, and voila, easy cleanup.

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    6 cups (1.5 L) 1 in/2.5 cm cubed sweet potatoes, peel on
    2 Tbsp (30 mL) canola oil
    1 Tbsp (15 mL) chili powder
    1 tsp (5 mL) onion powder
    1 tsp (5 mL) garlic powder
    1/4 tsp (1 mL) granulated sugar

    Preheat oven to 350 F (180 C).

    Line a 13 x 9 in (3.5 L) metal pan with wet parchment paper.

    In a medium bowl, toss the sweet potatoes with the canola oil.

    In a separate bowl, mix together the chili powder, onion powder, garlic powder, and the sugar.

    Sprinkle over sweet potatoes and toss till well coated. Pour into pan and arrange in a single layer.

    Roast for 45 minutes or until cooked through. Serve.

    Makes four 1 cup (250 mL) servings

    Each 1 cup (250 mL) serving contains: 240 calories, 7 g total fat, 0.5 g sat fat, 0 g trans fat, 130 mg sodium, 42 g chol., 7 g fibre, 4 g protein

    source: "Yam Scam", alive #301, November 2007

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    Roasted Sweet Potatoes and Cranberries

    Directions

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