Directions:
- Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat.
- Bake at 400° for 25-30 minutes or until tender, turning once.
- In a small bowl, combine the dip ingredients. Serve with potatoes. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.63 Kcal (534 kJ) | ||
| Calories from fat | 47.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 472.03mg | 20% | |
| Potassium | 412.92mg | 9% | |
| Total Carbs | 17.87g | 6% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.51 Kcal (551 kJ) | ||
| Calories from fat | 48.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 5.18mg | 2% | |
| Sodium | 486.38mg | 20% | |
| Potassium | 425.48mg | 9% | |
| Total Carbs | 18.42g | 6% | |
| Sugars | 1.88g | 7% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 46.6mg | 5% | |
* 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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