Roasted sweet potatoes are a classic dish to bring to your table for any gathering, but it’s particularly inviting during fall and 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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Pro-tip: 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
Makes 6 servings
Calories: 250
Total fat: 11 g
Saturated fat: 1.5 g
Protein:14 g
Carbohydrate: 29 g
Sugar: 11 g (includes 2 g added sugar)
Dietary fiber: 4 g
Cholesterol: 0 mg
Sodium: 240 mg
Potassium: 644 mg
— Roxanne B. Sukol, MD, Your Health Is on Your Plate.
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