15m
PREP TIME
40m
COOK TIME
4
INGREDIENTS
Servings: 4
Ingredients
-
3
tablespoons
coconut oil
![substitution]( "substitution")
Substitutions available
- olive oil
- 2 egg whites
-
2
teaspoons
Lawry's® Seasoned Salt
![substitution]( "substitution")
Substitutions available
- seasoned salt less sodium
- 1 1/2 pounds small sweet potatoes, cut into 1-inch thick wedges (about 6 to 8 wedges per potato)
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 425°F. Heat oil on large shallow baking pan in oven until very hot, but not smoking, about 10 minutes.
- 2 Meanwhile, beat egg whites in large bowl with electric mixer on medium-high until stiff peaks form. Gently stir in seasoned salt until combined. Add sweet potatoes; toss to coat well.
- 3 Remove baking pan from oven, being careful not to spill hot oil. Arrange the sweet potatoes in a single layer, flat side down, on baking pan.
- 4 Roast 25 to 30 minutes or until sweet potatoes are tender and lightly browned, turning halfway through cooking. Sprinkle with additional seasoned salt, if desired.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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