roasted California batata/boniato (sweet potato's latino cousin)
I read that the batata cooks like the sweet potato, or orange yam we cook so much in the South. It's sweet but more mild, and less stringy, more starchy, than the sweet potato.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon kosher salt
- 2 small batatas/boniato california variety
- 2 tablespoons spanish olive oil
- Carbohydrate 13.078 g
- Cholesterol 0 mg
- Fat 6.78249999429388 g
- Fiber 1.95 g
- Protein 1.0205 g
- Saturated Fat 0.9437399992121 g
- Serving Size 1 1 Serving (72g)
- Sodium 187.041199999886 mg
- Sugar 11.128 g
- Trans Fat 0.193839999845478 g
- Calories 116 calories
Preheat the oven to 400 degrees. Peel the batatas/boniatos and cut into 1/2 inch cubes. Mix in a large bowl with olive oil and salt. Spread out on a cookie sheet. (I put down aluminum foil for quick clean up). Bake at 400 degrees for about 30 minutes total, stirring every 10 minutes so they don't stick to the sheet. Remove them once you can easily insert a fork all the way through.
