Saturday, March 30, 2013

Roasted, Pumpkin Pie Spiced Sweet Potatoes On A Bed Of Broccoli - A Healthy And Colorful Dish For Easter Brunch

A colorful and healthy dish for Easter!

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Roasted Sweet Potatoes
I love the way the house smells when I'm roasting sweet potatoes. Especially when I toss them with pumpkin pie spices! If you are still looking for ideas for Easter dinner, try these colorful roasted potatoes on a bed of broccoli! 

Sweet potatoes are one of the absolute best sources of beta-carotene which the body converts to vitamin A. Although sweet potatoes are themselves fat free, you should eat them with a little fat so that your body can better absorb the beta-carotene. The touch of oil in the broccoli should do the trick!

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Roasted pumpkin pie spiced sweet potatoes
Vegan, Gluten Free
Requires Large Roasting Pan and Steamer
[makes 4 to 6 servings]

For the potatoes
1 1/2 pounds sweet potatoes, peeled
1 medium onion, large diced
4 teaspoons extra virgin olive oil plus some for greasing pan
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

For the broccoli
1 head of broccoli, cleaned and cut into florets
1 tablespoon cold pressed hemp oil (or extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt or to taste

Preheat oven to 425 degrees F.
Lightly grease a large roasting pan.

Prepare the potatoes. 
Cut the sweet potatoes into small pieces about 1/2 inch by 1 1/2 inches.
Place them in a large bowl with the diced onion, oil, pumpkin pie spice and salt.
Mix until well coated and spread out in one layer in the prepared roasting pan.

Seasoned potatoes and onions in a roasting pan.

Bake until lightly browned and fork tender, about 30 minutes, turning after about 15 minutes.

While the potatoes are roasting, cook the broccoli. 
Place florets in a steamer and cook for several minutes. If you cook them too long, they will fall apart when you dress them so just  steam briefly but don't leave them so hard that you can't get a fork through them.

In a large bowl, combine the oil and lemon juice. Place the cooked broccoli in the bowl with the dressing. Salt to taste and toss gently until coated.

Place the broccoli around the edges of a serving dish.

Removed cooked sweet potatoes from the oven. Place them in the center of the serving dish.
Serve immediately.

Arrange broccoli around the edge and
 place roasted sweet potatoes in the center.

Have a Happy Easter!

Per serving of sweet potatoes (6 servings): 132 calories, 3 g fat, 0 g saturated fat, 25 mg omega-3 and 310 g omega-6 fatty acids, 0 mg cholesterol, 2 g protein, 25 g carbohydrates, 4 g dietary fiber and 159 mg sodium.

Per serving of broccoli (6 servings): 55 calories, 2.5 g fat, 0 g saturated fat, 355 mg omega-3 and 1,351 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 7 g carbohydrates, 3 g dietary fiber and 130 mg sodium.

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