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Dinner Tonight! | THE LIGHTER SIDE

The Naked Potato

September 27, 2000|DONNA DEANE

Many sweet potato recipes are loaded with butter, sugar and cream. That means they're high in fat and calories.

But sweet potatoes, which are good sources of vitamins A and C, can taste great without a lot of extras. In this recipe, they're just lightly brushed with olive oil and baked. A bit of lemon juice at the end brings out their flavor.

Be sure to buy dark-fleshed sweet potatoes for this recipe; their flesh is moister and sweeter.


Deane's book "Low Fat Kitchen" contains more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 and includes shipping and sales tax.

Roasted Lemon Sage Sweet Potatoes

Active Work Time: 10 minutes * Total Preparation Time: 35 minutes * Vegetarian

3 (1/2 pound) dark-fleshed sweet potatoes

Nonstick cooking spray

2 teaspoons olive oil

Coarse salt

2 cloves minced garlic

2 tablespoons very finely minced sage

Juice of 1/2 lemon

* Cut potatoes lenghtwise into 1/4-inch-thick slices. Arrange slices in single layer on baking pan sprayed with nonstick cooking spray. Lightly brush with oil. Sprinkle with coarse salt, to taste, and garlic.

* Bake at 375 degrees until potatoes are fork tender, about 25 minutes. Sprinkle with sage and drizzle with lemon juice.

4 servings. Each serving: 85 calories; 155 mg sodium; 0 cholesterol; 2 grams fat; 15 grams carbohydrates; 1 gram protein; 0.60 gram fiber.

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