Recipe: Roasted Sweet Potatoes with Tofu
Roasted sweet potatoes are a classic dish to bring to your table for any gathering. The colors are warm and gorgeous and it makes a nice impression. This recipe works as a side dish as well as a main dish.
Roasted sweet potatoes are a classic dish to bring to your table for any gathering, but it’s particularly inviting during fall or winter months. The colors are warm and gorgeous and it makes a nice impression served in a large, wide dish. This recipe works as a side dish as well as a main dish, especially if you add tofu.
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Remember to roast the vegetables in a large, wide pan so the steam coming off the veggies evaporates instead of cooking adjacent items. Otherwise, you’ll get boiled potatoes and onions instead of roasted ones.
4 medium sweet potatoes, cubed
1 large Vidalia onion, sliced thinly
1/4 cup raw cashews
4 to 5 cups kale, washed, stripped and chopped
1/2 teaspoon salt
1/4 cup dried cranberries
1 carton tofu
1 tablespoon and 1 teaspoon olive oil
Total fat: 11g
Saturated fat: 1.5g
Total Sugars: 11g (includes 2g added sugar)
Dietary fiber: 4g
Potassium: 644 mg