Roasted Sweet Potatoes with Moroccan Spices

  • Yield: 5 servings


1 1/2pounds orange-fleshed sweet potatoes, peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
1/4cup fat-free Italian salad dressing
1tablespoon maple syrup
1 1/2teaspoons grated lemon peel
1 1/2teaspoons coriander seeds
1 1/2teaspoons cumin seeds
1 1/2teaspoons mustard seeds
Freshly ground black pepper


  1. Position a rack in the bottom third of the oven and preheat the oven to 375F.
  2. Toss sweet potatoes, dressing, maple syrup, lemon peel, and coriander, cumin, and mustard seeds together in a heavy non-stick rimmed baking sheet or shallow baking pan, then spread evenly in a shallow layer. Sprinkle with salt and black pepper. Roast until tender and golden brown, stirring occasionally, for 30 to 45 minutes. Serve hot.

Reprinted from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan, courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 101
  • Fat 0.9g
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 309mg
  • Carbohydrate 21.8g
  • Fiber 3.2g
  • Sugars 10.4g
  • Protein 2.3g