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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 225.1
  • Total Fat: 13.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,204.2 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Smoked paprika sweet potatoes calories by ingredient
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Smoked paprika sweet potatoes

Submitted by: PATH53
Smoked paprika sweet potatoes

Introduction

2tbsp olive oil
1/2 tsp sea salt
1tsp smoked paprika
ground black pepper
350g sweet potatoes
2tbsp olive oil
1/2 tsp sea salt
1tsp smoked paprika
ground black pepper
350g sweet potatoes

Number of Servings: 2

Ingredients

    2tbs olive oil
    1/2 tsp sea salt
    1tsp smoked paprika
    ground black pepper
    350g sweet potatoes

Directions

Preheat oven to 180C/160C fan/gas 4
peel and cut potatoes into chunks
Put the olive oil, salt, smoked paprika, and pepper in a roasting tin
Add the sweet potatoes and turn to coat in the seasoned oil
Roast for 30 minutes on 180C fan OR 160c gas 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user PATH53.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Instead of the oil, I sprayed them with pam..love em - 3/4/10

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  • I loved this but my husband was not so keen - will make again on a night he is out. - 2/17/11

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  • I will try this recipe this week end. Thanks - 8/25/10

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  • Tried these tonight and they were delicious, will definitely make these again and again, thanks! - 4/2/10

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  • Thanks for the heads-up BerkeleyGirl! No peeling for me though -- most of the nutrients are just under the skin. Don't panic...buy organic!

    Excellent -- YUM! - 2/10/10

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  • I LOVE Smoked Paprika - what a great idea! - 2/10/10

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  • I really enjoyed this. Didn't have smoked paprika on hand, but it tasted great made with regular paprika. It took 45 minutes (rather than 30) for the sweet potatoes to get soft, but it could have just been the oven. - 6/10/09

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  • this really sounds delicious, will try for dinner tonight! Thank you for sharing. - 3/25/09

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