Spicy Sweet Potatoes
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive or canola oil
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
In a large resealable plastic bag, toss sweet potatoes and oil. Add remaining ingredients; toss to coat. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Nutritional Analysis: Serves 8
One serving (3/4 cup): 149 calories, 2 g fat (.5 g saturated fat), 0 cholesterol, 164 mg sodium, 28 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 medium tomatoes, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 small zucchini, cut into 1/2 inch slices
- 2 small yellow summer squash, cut into 1/2-inch slices
- 1 bay leaf
- 1/2 teaspoon dried basil
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.
Nutritional Information: Servings Per Recipe: 6 (Amount Per Serving 1/6 of recipe)
Calories: 65, Total Fat: 4.8g, Cholesterol: 0mg, Sodium: 395mg, Total Carbs: 5.4g, Dietary Fiber: 1.6g, Protein: 1.5g