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| Roasted Sweet Potato Sticks March, 2003  Serves 4 / We usually expect sweet potatoes to be mashed with butter and sweetening and presented as a soft side dish. In this more unusual approach, sweet potatoes, which are full of fiber and beta-carotene, are cut into long wedges and roasted until slightly crispy on the outside and creamy on the inside. Butter and sugar are unnecessary and won't be missed.3 8-ounce sweet potatoes 2-4 tablespoons olive oil (approximate measure) Squeezable lime wedges Salt to taste 1. Preheat oven to 450°F. Slice unpeeled sweet potatoes in half lengthwise, then slice each half lengthwise into four strips. 2. Coat a 9" x 13" baking dish with olive oil, then pour remaining olive oil into a small bowl. Use a pastry brush to brush olive oil over cut surfaces of sweet potato wedges, then place them skin-side-down in prepared pan. Roast in lower half of oven for 15 minutes, or until pierced easily with a fork. 3. Remove pan from oven and let sweet potatoes cool. Transfer to a plate. Sprinkle with lime juice and salt, and eat them right out of the skins with a spoon or whole with your fingers. (If using fingers, make sure the potatoes are cool enough to handle safely.) Calories 218,Fat 7,Perfat 29,Cholesterol 0,Carbo 37,Protein 3,Fiber 5,Sodium 286 |