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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.8 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Roasted Sweet Potatoes calories by ingredient
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Roasted Sweet Potatoes

Submitted by: COPPERHEAD71
Roasted Sweet Potatoes

Introduction

I love to serve these with my Ginger Beer Tenderloin. The sweetness of this dish is a perfect foil to the spicy pork. The sea salt, ginger and coriander add an unexpected but nice subtle flavor to the sweet potatoes.

For a video demonstration of this dish, and many other great recipes, "like" Colleen's Kitchen on Facebook!
http://www.facebook.com/Colle
ensKitchen1
I love to serve these with my Ginger Beer Tenderloin. The sweetness of this dish is a perfect foil to the spicy pork. The sea salt, ginger and coriander add an unexpected but nice subtle flavor to the sweet potatoes.

For a video demonstration of this dish, and many other great recipes, "like" Colleen's Kitchen on Facebook!
http://www.facebook.com/Colle
ensKitchen1

Number of Servings: 2

Ingredients

    2 sweet potatoes (about 5" long), peeled and cubed into about 1/2" pieces
    1 tbsp Extra Virgin, Cold Pressed, Unfiltered Olive Oil
    1/4 tsp coarse sea salt
    1 tsp ground ginger
    1 tsp ground coriander

Directions

Preheat oven to 425. Toss the cubed sweet potatoes in olive oil then sprinkle with sea salt, ginger and coriander and toss to ensure even coating. Bake in a single layer on a baking sheet in 425 oven for 15 minutes or until potatoes are roasted and tender. Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user COPPERHEAD71.






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Member Ratings For This Recipe

  • I used cinnamon instead of coriander because I did not have it. It tasted great, drizzled a little honey over it for a great finish! - 8/11/12

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  • Great! Next time I want to stop at Trader Joe's for the pork tenderloin. - 10/24/10

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  • This was good, but I had to cover the dish with foil so it would bake faster. I also covered them with black beans, peppers, garlic and onions to make a complete meal. I would definitely make these again. - 4/6/10

    Reply from COPPERHEAD71 (4/13/10)
    I'm sorry to hear it didn't bake well for you. Maybe they weren't cut small enough? I should have specified - I cut mine into roughly 1/2" cubes. Or maybe it wasn't in a single layer in the pan? I don't recommend covering because then they get mushy and don't get that nice roasted, toasted exterior.


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