By Mayo Clinic Staff

Dietitian’s idea:

Instead of canned sweet potatoes and marshmallows, this recipe uses refreshing sweet potatoes, brown sugar and honey.

Range of servings

Serves eight

  1. Very low Fat
  2. Very low Sodium

Substances

  1. 1/four cup water
  2. 2 tablespoons brown sugar
  3. 2 tablespoons honey
  4. 1 tablespoon olive oil
  5. 2 lbs sweet potatoes (about four huge), peeled and cut into wedges
  6. Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to style

Instructions

Warmth the oven to 375 F. Evenly coat a nine-by-thirteen-inch baking dish with cooking spray.

To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until easy.

Area a solitary layer of sweet potatoes in the baking dish. Pour the sauce about the sweet potatoes. Transform to coat them.

Go over and bake until tender, about forty five minutes. Transform the sweet potatoes once or two times to continue on coating them. When tender, clear away the cover and continue on to bake until the glaze is established, about 15 minutes.

Transfer to a serving dish and major with pepper or chopped herb of choice. Provide quickly.

Dietary investigation per serving

Serving dimensions: About 2/3 cup

  • Full body fat 2 g
  • Calories one hundred fifty
  • Protein 2 g
  • Cholesterol mg
  • Full carbohydrate 31 g
  • Dietary fiber 3 mg
  • Monounsaturated body fat 1 g
  • Saturated body fat
  • Trans body fat g
  • Sodium 62 mg
  • Included sugars eight g
  • Full sugars 12 g