Benny Crocker
The Best Roasted Sweet Potatoes
8 servings
porcje5 minutes
czas aktywny2 hours
całkowity czasSkładniki
3 pounds (1.4kg) sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
6 tablespoons (90ml) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon (15ml) honey, maple syrup, or agave nectar
Wskazówki
Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F (71°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.
Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.
Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or maple syrup or agave nectar, if using). Serve immediately.
Wartości Odżywcze
Wielkość Porcji
Serves 6 to 8
Kalorie
251 kcal
Tłuszcz Całkowity
10 g
Tłuszcz Nasycony
1 g
Tłuszcz Nienasycony
0 g
Tłuszcz Trans
-
Cholesterol
0 mg
Sód
114 mg
Węglowodany Całkowite
37 g
Błonnik Pokarmowy
6 g
Cukry Całkowite
13 g
Białko
3 g
8 servings
porcje5 minutes
czas aktywny2 hours
całkowity czas