Roasted Sweet Potatoes with Cinnamon and Cayenne
These are a delicious side dish that go well with all roasts, grilled fish, meat and poultry. I love them with grilled chicken or pork chops.
Servings: 2
Equipment
Ingredients
- 1 large sweet potato, washed, peeled and cut into 1-inch chunks
- 1-1/2 teaspoons olive oil
- 1-1/2 teaspoons honey
- 1/4 teaspoon ground cinnamon
- 1 pinch of cayenne
- Salt and pepper to taste
Instructions
- Heat the oven to 400F degrees. Spray a baking dish, or baking sheet large enough to hold the potatoes in a single layer, with non-stick spray.
- In a medium bowl, thoroughly mix the potato with the oil, honey, cinnamon and cayenne. Lightly season to taste with salt and pepper and place in the baking dish.
- Bake for 30 minutes or until lightly golden and tender.
- Serve hot.
Notes
Serving size: 1/2 recipe
WW Points: 3 Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Yam, sweet potatoes, Garnets? All of this can be confusing when choosing your potatoes. I always use the orange colored yams or garnet potatoes that are also dark colored. They seem to have the best texture for this dish. Depending on your area, you make have special varietals worth trying. The technique for cooking will be the same. Unlike white and red potatoes with a pretty think skin, generally sweet potatoes have a thicker skin which is best peeled off before baking. A standard peeler works best as it takes off only the essential peel, unlike a knife which can slip and take off a good chunk of the potato. I love the peelers with a swivel blade. It makes easy work and is best if you struggle with any wrist stiffness. Once peeled and cut into chunks, the dish can be spiced and left to "marinate" in the fridge, covered, for up to 2 days before baking. If you're planning to be away, you can prepare it and just bake it at the last minute.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Yam, sweet potatoes, Garnets? All of this can be confusing when choosing your potatoes. I always use the orange colored yams or garnet potatoes that are also dark colored. They seem to have the best texture for this dish. Depending on your area, you make have special varietals worth trying. The technique for cooking will be the same. Unlike white and red potatoes with a pretty think skin, generally sweet potatoes have a thicker skin which is best peeled off before baking. A standard peeler works best as it takes off only the essential peel, unlike a knife which can slip and take off a good chunk of the potato. I love the peelers with a swivel blade. It makes easy work and is best if you struggle with any wrist stiffness. Once peeled and cut into chunks, the dish can be spiced and left to "marinate" in the fridge, covered, for up to 2 days before baking. If you're planning to be away, you can prepare it and just bake it at the last minute.
Nutrition
Serving: 1/2 recipe | Calories: 113kcal | Carbohydrates: 17.6g | Protein: 1.2g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2g | Sodium: 63mg | Potassium: 395mg | Fiber: 1.9g | Sugar: 9g | Vitamin A: 16240IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg