Oven Roasted Sweet Potatoes

BCBSTX Connect Team — Fri, 15 Dec 2023 17:07:08 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 12/15/2023 5:07:08 PM

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 sweet potatoes into half moons 3/4 inch thick.
In boiling water cook sweet potatoes half way, about 5 -10 minutes, they should still be firm. In a bowl, lightly toss sweet potatoes in oil, salt and pepper. Transfer to roasting pan coated with non-stick spray.
Bake in 450F for 25 minutes or convection oven at 400F for 20 minutes, turning occasionally.
Garnish with sprinkle of parsley

Serving Size:
1/2 cup

Nutritional Information:
Calories: 110; Total Fat: 4.5g; Sat Fat: 0.5g; Sodium: 75mg; Protein: 2g; Fiber: 1.8g Sugar: 5g; Dietary Fiber: 3g;

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Holiday, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, American, Recipe Book, Side Dishes, Vegetarian, Diabetes/prediabetes - Carb Conscious

Oven Roasted Sweet Potatoes

BCBSTX Connect Team — Fri, 15 Dec 2023 17:02:41 GMT

Revision 5 posted to Recipe Book by BCBSTX Connect Team on 12/15/2023 5:02:41 PM

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 sweet potatoes into half moons 3/4 inch thick.
In boiling water cook sweet potatoes half way, about 5 -10 minutes, they should still be firm. In a bowl, lightly toss sweet potatoes in oil, salt and pepper. Transfer to roasting pan coated with non-stick spray.
Bake in 450F for 25 minutes or convection oven at 400F for 20 minutes, turning occasionally.
Garnish with sprinkle of parsley

Serving Size:
1/2 cup

Nutritional Information:
Calories: 110; Total Fat: 4.5g; Sat Fat: 0.5g; Sodium: 75mg; Protein: 2g; Fiber: 1.8g Sugar: 5g; Dietary Fiber: 3g;

Recipe Source:
Recipe provided by FLIK Hospitality Group

Oven Roasted Sweet Potatoes

BCBSTX Connect Team — Fri, 08 Oct 2021 19:58:31 GMT

Revision 4 posted to Recipe Book by BCBSTX Connect Team on 10/8/2021 7:58:31 PM

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 sweet potatoes into half moons 3/4 inch thick.
In boiling water cook sweet potatoes half way, about 5 -10 minutes, they should still be firm. In a bowl, lightly toss sweet potatoes in oil, salt and pepper. Transfer to roasting pan coated with non-stick spray.
Bake in 450F for 25 minutes or convection oven at 400F for 20 minutes, turning occasionally.
Garnish with sprinkle of parsley

Serving Size:
1/2 cup

Nutritional Information:
Calories: 110; Total Fat: 4.5g; Sat Fat: 0.5g; Sodium: 75mg; Protein: 2g; Fiber: 1.8g Sugar: 5g; Dietary Fiber: 3g;

Recipe Source:
Recipe provided by FLIK Hospitality Group

Oven Roasted Sweet Potatoes

BCBSTX Connect Team — Wed, 08 Sep 2021 20:11:11 GMT

Revision 3 posted to Recipe Book by BCBSTX Connect Team on 9/8/2021 8:11:11 PM

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 sweet 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 sweet potatoes in oil, salt and pepper. Transfer to roasting pan coated with non-stick spray.

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

Garnish with sprinkle of parsley

Serving Size:
1/2 cup

Nutritional Information:
Calories: 110; Total Fat: 4.5g; Sat Fat: 0.5g; Sodium: 75mg; Protein: 2g; Fiber: 1.8g Sugar: 5g; Dietary Fiber: 3g;

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, American, Recipe Book, Side Dishes, Vegetarian, Diabetes/prediabetes - Carb Conscious

Oven Roasted Sweet Potatoes

BCBSTX Connect Team — Fri, 12 Apr 2019 00:33:19 GMT

Revision 2 posted to Recipe Book by BCBSTX Connect Team on 4/12/2019 12:33:19 AM

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

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

Garnish with sprinkle of parsley

Serving Size:
1/2 cup

Nutritional Information:
Calories: 110; Total Fat: 4.5g; Sat Fat: 0.5g; Sodium: 75mg; Protein: 2g; Fiber: 1.8g Sugar: 5g; Dietary Fiber: 3g;

Recipe Source:
Recipe provided by FLIK Hospitality Group

Oven Roasted Sweet Potatoes

BCBSTX Connect Team — Thu, 11 Apr 2019 19:02:22 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 4/11/2019 7:02:22 PM

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: 110; Total Fat: 4.5g; Sat Fat: 0.5g; Sodium: 75mg; Protein: 2g; Fiber: 1.8g Sugar: 5g; Dietary Fiber: 3g;

Recipe Source:
Recipe provided by FLIK Hospitality Group