Spicy Roasted Sweet Potatoes
For different flavors, try switching out the spices.

Servings: 4

• 4 medium sweet potatoes
• 1 tablespoon canola oil
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 to 3 cloves garlic, minced

Cut the potatoes into thin wedges. Place them in a bowl and cover them with very cold water. Let set in water for 15 minutes.

Preheat oven to 375 degrees F.

Coat a baking sheet with vegetable spray. Set aside. Drain the potatoes and pat dry and press with paper towels to remove all water.

Transfer the potatoes to a large bowl. Sprinkle the potatoes with oil and toss potatoes to coat.
Sprinkle with pepper, salt, paprika and cayenne pepper.

Bake the potatoes at 375 degrees F for 20 minutes, turning once. Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown. Serve while warm.

Per Serving: 172 Calories; 4g Fat (19.9% calories from fat); trace Saturated Fat; 2g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

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