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Ingredientes
- 3 x unpeeled sweet potato, sliced, (1 inch thick)
- 1 Tbsp. finely minced fresh rosemary
- 2 tsp finely minced fresh thyme
- 1 Tbsp. chopped garlic
- 1 Tbsp. finely minced chives
- 1 Tbsp. extra virgin olive oil
- 1 pch salt
- 1 pch black pepper
Direcciones
- Bring large pot of water to a boil. Add in salt (1 tbsp per liter). Add in sweet potato medallions to water and cook for 3-4 min. Drain well, and spread in single layer on a large plate lined with paper towels.
- In a small bowl, mix together rosemary, thyme, garlic, and chives.
- Using a pastry brush, coat each side of the potato slices with extra virgin olive oil, then sprinkle with mixed herbs. Season to taste with salt and pepper.
- Preheat grill to medium high. Brush grill with oil. Grill potatoes in a single layer for 2-3 min on each side, or possibly till golden grill marks appear and potatoes are fork tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 64 | |
| Calories from Fat 21 | 33% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 172mg | 5% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.99g | 1% |
| Protein 0.87g | 1% |
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