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| INGREDIENTS |
| 6 |
large sweet potatoes |
| 1 tsp. |
salt |
| 3 tbsp. |
olive oil |
| 6 |
cloves garlic, finely chopped |
| 2 tsp. |
finely chopped fresh thyme leaves |
| ¼ tsp. |
red chili flakes |
| 2 tbsp. |
finely chopped fresh flat-leaf parsley |
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|
| RECIPE |
- Scrub, but do not peel, potatoes well and place in large pot of cold water.
- Cook until potatoes are tender but still firm, about 15-20 minutes.
- Drain and let cool until cool enough to handle.
- Preheat grill to high.
- Heat the garlic, thyme, and chili flakes in 2 tablespoons of olive oil until garlic is just soft, about 45 seconds. Remove from heat.
- Slice each potato in half and then each half into 3 or 4 wedges.
- Spray the potatoes with cooking spray and season with salt.
- Grill until slightly brown and potatoes are cooked through.
- Remove to large platter, drizzle with garlic oil and parsley. Toss to coat.
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| SERVING SUGGESTION |
SERVING SIZE:
1 whole wedged potato
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
210 |
|
| Total Fat |
7 g |
|
| Sodium |
480 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
5 g |
|
| Protein |
3 g |
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