Roasted Lemon Sage Sweet Potatoes
Many sweet potato recipes are loaded with butter, sugar and cream. That means they’re high in fat and calories.
But sweet potatoes, which are good sources of vitamins A and C, can taste great without a lot of extras. In this recipe, they’re just lightly brushed with olive oil and baked. A bit of lemon juice at the end brings out their flavor.
Be sure to buy dark-fleshed sweet potatoes for this recipe; their flesh is moister and sweeter.
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Deane’s book “Low Fat Kitchen” contains more than 100 recipes created for this column.
Cut potatoes lenghtwise into 1/4-inch-thick slices. Arrange slices in single layer on baking pan sprayed with nonstick cooking spray. Lightly brush with oil. Sprinkle with coarse salt, to taste, and garlic.
Bake at 375 degrees until potatoes are fork tender, about 25 minutes. Sprinkle with sage and drizzle with lemon juice.
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