By Mayo Clinic Workers

Dietitian’s tip:

In its place of canned sweet potatoes and marshmallows, this recipe employs contemporary sweet potatoes, brown sugar and honey.

Variety of servings

Serves 8

  1. Lower Extra fat
  2. Lower Sodium

Substances

  1. one/4 cup h2o
  2. two tablespoons brown sugar
  3. two tablespoons honey
  4. one tablespoon olive oil
  5. two lbs . sweet potatoes (about 4 big), peeled and slash into wedges
  6. Cracked black pepper or chopped herb of option (rosemary, sage or thyme), to flavor

Directions

Heat the oven to 375 F. Lightly coat a nine-by-thirteen-inch baking dish with cooking spray.

To make the sauce, in a compact bowl add the h2o, brown sugar, honey and olive oil. Whisk until finally easy.

Spot a one layer of sweet potatoes in the baking dish. Pour the sauce around the sweet potatoes. Transform to coat them.

Protect and bake until finally tender, about forty five minutes. Transform the sweet potatoes as soon as or 2 times to go on coating them. When tender, remove the go over and go on to bake until finally the glaze is set, about fifteen minutes.

Transfer to a serving dish and major with pepper or chopped herb of option. Provide promptly.

Dietary analysis for each serving

Serving dimension: About two/three cup

  • Overall fat two g
  • Energy one hundred fifty
  • Protein two g
  • Cholesterol mg
  • Overall carbohydrate 31 g
  • Dietary fiber three mg
  • Monounsaturated fat one g
  • Saturated fat
  • Trans fat g
  • Sodium 62 mg
  • Included sugars 8 g
  • Overall sugars twelve g