Sunday, November 7, 2010

Sweet Potato Slices Two-Ways

I love sweet potatoes...they are highly nutritious and, let's face it, way tastier than white potatoes.  Topped with rosemary and sea salt they can be the star of your meal or a simple savory side. Sprinkle with cinnamon and brown sugar and you've got dessert. No matter what you decide these are incredibly easy and super delicious.

2 medium sweet potatoes

1 tsp dried rosemary
1/2 tsp sea salt


1/2 tsp cinnamon
1 tbsp honey
2 tsp Splenda brown sugar blend

Put a large tinfoil covered baking sheet in the oven and preheat to 375F 

Scrub sweet potatoes with a vegetable brush to make sure the skins are very clean
Cut the ends off, discard and slice sweet potatoes into circles a little thicker than 1/8 of an inch

Remove the hot baking sheet from the oven, spray with Pam and spread sweet potatoes out on pan
Bake for 20-25 minutes until they are tender, turn once half way through 
Once the potatoes are done sprinkle the toppings of your choice on top and serve.

Servings 2
Per serving (1/2 sweet potatoes and no topping) 250 calories
-Add 45 calories to each serving if using the sweet toppings-
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