Directions:
- Preheat oven to 425°. Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. Combine 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled nonstick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes). Serve with store-bought light ranch dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.66 Kcal (1799 kJ) | ||
| Calories from fat | 132.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.68g | 23% | |
|---|---|---|---|
| Sodium | 1417.11mg | 59% | |
| Potassium | 1234.82mg | 26% | |
| Total Carbs | 70.28g | 23% | |
| Sugars | 13.9g | 56% | |
| Dietary Fiber | 11.68g | 47% | |
| Protein | 7.42g | 15% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 3.4mg | 115% | |
| Iron | 4.4mg | 25% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.79 Kcal (497 kJ) | ||
| Calories from fat | 36.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 23% | |
|---|---|---|---|
| Sodium | 391.79mg | 59% | |
| Potassium | 341.39mg | 26% | |
| Total Carbs | 19.43g | 23% | |
| Sugars | 3.84g | 56% | |
| Dietary Fiber | 3.23g | 47% | |
| Protein | 2.05g | 15% | |
| Vitamin C | 1.9mg | 11% | |
| Vitamin A | 1mg | 115% | |
| Iron | 1.2mg | 25% | |
| Calcium | 33.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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