Roasted Almond Sweet Potatoes
Created by the Almond Board of California
Makes 6 to 8 servings
What you need:
4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes
3 tablespoons (45 mL) olive oil
4 large garlic cloves, minced
1/3 cup (75 mL) fresh thyme leaves, plus 6 thyme springs for garnish
1/2 teaspoon (2 mL) kosher salt (optional)
1/2 cup (125 mL) slivered California Almonds
How you prepare:
Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients and toss. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9×13 inch baking sheet. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes. On another baking sheet, spread out the slivered almonds. Place in the oven and toast until slightly browned, about 8-10 minutes. Remove the almond baking sheet and the sweet potatoes. Mix together in a serving brown and garnish with thyme springs. Serve warm or at room temperature.
Per Serving:
Calories: 179.3 | Fibre: 3.743g |
Fat: 11.1 g | Cholesterol: 0 mg |
Sat Fat: 1.224g | Sodium: 207.6 mg |
Mono Fat: 7.554 g | Calcium: 58.6 mg |
Poly Fat: 1.898 g | Magnesium: 50.4mg |
Protein: 3.579 g | Potassium: 343.8mg |
Carb: 18 g | Vitamin E: 3.704mg |
* total alpha-tocopherol equivalents
Recipe used with permission from the Almond Board of California. Visit www.almondboard.com for more great recipes.
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more