Cooking with fresh vegetables is particularly important to Nancee. “There are many vegetarians in my family, including my husband, who had quadruple bypass surgery,” she says. These sweet potato chips have wide appeal. “My young grandchildren love them.”
POTATOES
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon coarse salt
1/2 teaspoon pepper
3 medium sweet potatoes (about 2 lb.), thinly sliced (7 cups)*
SAUCE
1/2 cup plain nonfat yogurt or light sour cream
2 tablespoons chopped cilantro
2 tablespoons toasted nuts, such as chopped walnuts or pecans or sliced almonds
2 teaspoons lime juice
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
1. Heat oven to 400°F. Combine all potato ingredients except sweet potatoes in large bowl. Add potatoes; toss to coat. Arrange on large rimmed baking sheet sprayed with cooking spray.
2. Bake 15 minutes. Turn potatoes; bake an additional 15 minutes or until tender. (Potatoes will be golden brown but will not be crisp.)
3. Meanwhile, combine all sauce ingredients in small bowl. Serve with potatoes.
TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.
6 (1/2-cup) servings
PER SERVING: 130 calories, 6.5 g total fat (1 g saturated fat), 3 g protein, 16.5 g carbohydrate, 0 mg cholesterol, 295 mg sodium, 2.5 g fiber