Oven Roasted Sweet Potatoes

Ingredients: Makes 6 servings

1 1/2 pounds Sweet Potatoes
2 TBSP Olive oil
2 TBSP Parsley, chopped
1/8 tsp Salt, Kosher
1/8 tsp Black pepper, ground

Directions:
Preheat oven to 450F. Thoroughly scrub sweet potatoes in the sink. Peel and cut potatoes into half moons 3/4 inch thick. Chop parsley. In boiling water cook sweet potatoes half way, about 5 -10 minutes, they should still be firm. In a bowl, lightly toss potatoes in oil, salt and pepper. transfer to roasting pan coated with non-stick spray.

Bake in 450F for 25 minutes or convenction oven at 400F for 20 minutes, turning occasionally.

Garnish with sprinkle of parsley

Serving Size:
1/2 cup

Nutritional Information:
Calories: 51; Total Fat: 3g; Sat Fat: 0.4g; Sodium: 182mg; Carbs: 5.5g; Protein: 1g; Fiber: 1.8g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Blue Cross and Blue Shield of Illinois, a Division of Health Care Service Corporation,
a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association

Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.

File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe^® Reader^® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.

You are leaving this website/app ("site"). This new site may be offered by a vendor or an independent third party. The site may also contain non-Medicare related information. Some sites may require you to agree to their terms of use and privacy policy.