BRYANNA’S ROASTED SWEET POTATOES WITH MOROCCAN SPICES   Makes 10 servings.

 

This is very easy to make and my guests loved it. The seeds add crunch as well as spice.  There is a fat-free version at the bottom of the recipe.

 

3 lbs. red-skinned sweet potatoes, peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices

2 Tbs. melted Earth Balance

2 Tbs. olive oil

2 Tbs. maple syrup

grated zest of 1 organic lemon 

1 Tbs. coriander seeds

1 Tbs. cumin seed

1 Tbs. mustard seeds

salt and freshly-ground black pepper to taste

 

Position rack in bottom third of oven and preheat to 375°F. Spray heavy large rimmed baking sheet or shallow baking pan withoil from a pump sprayer. Toss sweet potato slices and the other ingredients together in the baking sheet, then spread them out. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30-45 minutes.  Taste for seasoning and serve hot.

 

Nutrition Facts

Nutrition (per serving): 224.3 calories; 22% calories from fat; 5.7g total fat; 0.0mg cholesterol; 38.0mg sodium; 1144.8mg potassium; 41.7g carbohydrates; 6.1g fiber; 3.2g sugar; 35.6g net carbs; 2.5g protein; 4.2 points.

 

FOR A FAT-FREE VERSION:

Omit the Earth Balance and oil, and use 1/2 cup fat-free Italian salad dressing instead.

 

Fat-Free Nutrition Facts

Nutrition (per serving): 144.7 calories; 3% calories from fat; 0.6g total fat; 0.0mg cholesterol; 232.5mg sodium; 492.4mg potassium; 32.7g carbohydrates; 4.6g fiber; 9.4g sugar; 28.1g net carbs; 2.6g protein; 2.1 points.