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Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:3 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:3 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundsweet potatoes (2 medium or 1 large), peeled if desired2tablespoonsextra-virgin olive oil, divided¾teaspoongarlic powder¼teaspoonsalt¼teaspoonground pepper¼cupfinely grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1poundsweet potatoes (2 medium or 1 large), peeled if desired
2tablespoonsextra-virgin olive oil, divided
¾teaspoongarlic powder
¼teaspoonsalt
¼teaspoonground pepper
¼cupfinely grated Parmesan cheese
DirectionsPosition oven racks in the upper and lower thirds of the oven; place 2 large rimmed baking sheets in the oven and preheat to 425 degrees F.Using a medium spiralizer blade, spiralize the sweet potatoes, cutting them into 4- to 5-inch lengths. Toss in a large bowl with 1 tablespoon oil, garlic powder, salt and pepper.Remove the hot baking sheets from the oven and carefully top with parchment paper or silicone mats. Divide the sweet potatoes between the baking sheets and bake for 15 minutes. Remove from the oven and carefully transfer to the bowl. Toss with the remaining 1 tablespoon oil and Parmesan. Return to the baking sheets and bake until browned, about 5 to 7 minutes more.TipsEquipment: Spiral vegetable slicer; parchment paper or silicone baking matsOriginally appeared: EatingWell.com, June 2019
Directions
Position oven racks in the upper and lower thirds of the oven; place 2 large rimmed baking sheets in the oven and preheat to 425 degrees F.Using a medium spiralizer blade, spiralize the sweet potatoes, cutting them into 4- to 5-inch lengths. Toss in a large bowl with 1 tablespoon oil, garlic powder, salt and pepper.Remove the hot baking sheets from the oven and carefully top with parchment paper or silicone mats. Divide the sweet potatoes between the baking sheets and bake for 15 minutes. Remove from the oven and carefully transfer to the bowl. Toss with the remaining 1 tablespoon oil and Parmesan. Return to the baking sheets and bake until browned, about 5 to 7 minutes more.TipsEquipment: Spiral vegetable slicer; parchment paper or silicone baking mats
Position oven racks in the upper and lower thirds of the oven; place 2 large rimmed baking sheets in the oven and preheat to 425 degrees F.
Using a medium spiralizer blade, spiralize the sweet potatoes, cutting them into 4- to 5-inch lengths. Toss in a large bowl with 1 tablespoon oil, garlic powder, salt and pepper.
Remove the hot baking sheets from the oven and carefully top with parchment paper or silicone mats. Divide the sweet potatoes between the baking sheets and bake for 15 minutes. Remove from the oven and carefully transfer to the bowl. Toss with the remaining 1 tablespoon oil and Parmesan. Return to the baking sheets and bake until browned, about 5 to 7 minutes more.
Tips
Equipment: Spiral vegetable slicer; parchment paper or silicone baking mats
Originally appeared: EatingWell.com, June 2019
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Nutrition Facts(per serving)148Calories9gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
