¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Peel and cut the sweet potatoes into ½-inch
slices (you should have about 2 cups). Cook in
a steamer over boiling water about 16 minutes
until tender. When they are very soft, tip into a
bowl and mash with a fork or potato masher.
Stir in the thyme, salt, and black pepper, and
serve.
Per serving : 99 calories, 0 g fat, 0 g saturated fat, 23 g
carbohydrate, 2 g protein, 2 g dietary fi ber, 59 mg
sodium. Exchanges: 1½ Starch
SPICY ROASTED SWEET
POTATO WEDGES
SERVES 41 pound orange sweet potatoes
½ teaspoon olive oil or olive oil cooking spray
¼ teaspoon ground cumin
¼ teaspoon mild chili powder
Dusting of smoked paprika
Preheat the oven to 350°F. Grease a baking
sheet.
Peel the sweet potatoes and cut in thin
wedges lengthwise. Place in the prepared pan
and brush or spray with oil.
Combine the seasonings in a small bowl and
sprinkle over the top. Roast 30 minutes.Per serving : 128 calories, 19 g fat, 0 g saturated fat,
28 g carbohydrate, 1 g protein, 4 g dietary fi ber, 13 mg
sodium. Exchanges: 1 StarchSWEET POTATO • 251