Holiday Recipe Wednesday

We know that the holidays can be a fun and exciting time, but it's hard to maintain a healthy diet. With holiday parties and family gatherings, it's safe to say that we can all use a little help, so every Wednesday for the next two months, we will post a new recipe that is sure to be tasty, time saving and most importantly heart-healthy. What's a holiday meal without a tasty side of sweet potatoes?

Roasted Sweet Potatoes and Onions

2 unpeeled sweet potatoes
(about 11⁄4 lbs.)
1⁄2 tsp. salt
1⁄2 tsp. paprika
2 Tbsp. canola oil
1 tsp. dried thyme
1 medium sweet onion, cut into chunks

Directions: Preheat oven to 425. Coat 15x10-inch jellyroll
pan with nonstick cooking spray. Cut sweet potatoes
into 1-inch chunks. Place in bowl, add oil and toss well.
Add remaining ingredients and toss again. Spread vegetables
in single layer on pan. Bake 20 to 25 minutes until
tender. Stir and let stand 5 minutes before serving. Makes
10 (1⁄2 c.) servings.

Nutrition facts per serving: 78 calories (32% from fat),
3 g total fat, <1 g saturated fat, 1 g protein, 13 g carbohydrates,
0 mg cholesterol, 2 g fiber, 148 g sodium.

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