Yield: 6 Servings | Serving Size: 1/2 cup

Cost/serving: $0.76

Ingredients:

3 sweet potatoes, peeled and cut 2 inches long and 1/4 inch thick

1 tablespoon vegetable oil

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

 sweet

Directions:

  1. Preheat oven to 425° F 
  2. Wash and peel the sweet potatoes. 
  3. Collect, cut, and measure all ingredients before starting to prepare the recipe. 
  4. In a large bowl, toss the sweet potatoes with the oil to coat.
  5. Add the paprika, salt, pepper, and garlic powder, and mix to coat. Spread the sweet potatoes in a single layer on a baking sheet, making sure they don't overlap.
  6. Bake about 20 minutes, turning halfway through, until they are tender and golden brown.
  7. Turn the oven to broil and allow to cook for another 3 to 5 minutes until potatoes reach desired crispness.
  8. Allow to cool for 5 minutes before serving.
  9. Refrigerate leftovers within 2 hours.
  10. Reheat leftovers in a single layer at 350° F until hot. Eat within 3 to 5 days, 

*Be sure the sweet potato pieces are about the same size (so they cook evenly) and very thin (so they get crispy while cooking). 

 

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active Program. 

Nutrition Facts: Servings: 6, Serving size: 1/2 cup
Amount per serving: Calories 80, Total Fat 2g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 230mg, Total Carbohydrate 13g, Dietary Fiber 2g, Total Sugars 3g (Incl. 0g Added Sugars), Protein 1g

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