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In the Kitchen: Cooking a "sweet" treat for Fall

Ashley Simper, MS, RD, LDN
Outpatient Dietitian
OSF HealthCare Saint Francis Medical Center
Illinois Academy of Nutrition and Dietetics Media Spokesperson
Harvest - Roasted Sweet Potatoes
Enjoy the flavors of fall with this roasted sweet potato side dish perfect for a weeknight dinner or even Thanksgiving!
3 cups chopped sweet potatoes
½ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon olive oil
½ cup pecan halves
½ cup craisins
1 cup chopped apples (any variety)
½ cup chopped red onion
1. Preheat oven to 400°F.
2. Place sweet potatoes, salt, pepper, and 1 Tablespoon olive oil into a zip top bag. Shake until evenly coated. Spread sweet potato cubes onto a non -stick baking sheet, and roast for 20 minutes (or until fork tender), flipping the sweet potatoes halfway through cooking
3. Combine the pecan halves, craisins, apples, and onion in a large bowl. Add roasted sweet potatoes.
4. In a small bowl, wh isk together the remaining 1 ½ T ablespoons olive oil, vinegar,
honey, and garlic powder. Pour over ingredients in large bowl and toss to evenly coat.
Serves 5
Nutrition Information
Per 1 cup serving
Calories: 284
Total Fat: 15 g
Saturated Fat: 2g
Sodium: 257mg
Total Carbohydrate: 38 g
Dietary Fiber: 5g
Sugars: 22 g
Protein: 3g

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