Roasted Almond Sweet Potatoes

by Registered Dietitian, Andrea Holwegner | Oct 19, 2013

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.

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