Dietician's Tip: Instead of using canned sweet potatoes and marshmallows, this recipe uses fresh sweet potatoes and a lighter glaze that brings out the flavor of the sweet potatoes and saves calories.
- 1/4 cup water
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
- Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste
Preheat the oven to 375 F. Lightly coat a 9-by-13-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 smooth.
Place a single layer of sweet potatoes in the baking dish. Pour the sauce over the sweet potatoes. Turn to coat them.
Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.
Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.
Nutritional analysis per serving
Serving size: About 2/3 cup
- Calories 150
- Cholesterol 0 mg
- Monounsaturated fat 1 g
- Saturated fat < 1 g
- Sodium 42 mg
- Total carbohydrate 31 g
- Dietary fiber 4 mg
- Protein 2 g
- Serving size About 2/3 cup
- Total fat 2 g