2.0 – 1 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Active: |
10 min |
| Yield: |
serves 4 to 8 |
Ingredients
- 4 sweet potatoes, scrubbed
- 2 tablespoons olive oil, plus 1/2 cup to finish
- 4 teaspoons coriander seeds, toasted and cracked
- 2 teaspoons lemon zest, from 2 lemons
- 2 teaspoon flake salt
- 2 tablespoons fresh Italian parsley leaves, roughly chopped, optional
Instructions
- Preheat the oven to 425 degrees F.
- Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
- Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
278 |
| Total Fat |
23 g |
| Saturated Fat |
3 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
261 mg |
| Serving Size |
1 of 6 servings |
| Calories |
278 |
| Total Fat |
23 g |
| Saturated Fat |
3 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
261 mg |
