Yield: 4 servings | Serving Size: 1 Potato | Calories: 205 | Total Fat: 7 g | Saturated Fat: 3 g | Trans Fat: 0 g | Carbohydrates: 34 g | Fiber: 4 g | Sugar: 13 g | Protein: 2 g | Cholesterol: 0 mg | Sodium: 265 mg | SmartPoints (Freestyle): 8 |
Ingredients: 1 tablespoon coconut oil, melted,2 teaspoons fresh thyme, minced,2 cloves garlic, minced,2 tablespoons molasses,1 tablespoon olive oil,1 tablespoon soy sauce,4 small to medium sweet potatoes
Instructions: Preheat oven to 425 degrees and line a baking sheet with aluminum foil sprayed with non-stick spray.,Wash and dry each sweet potato. Carefully cut slices along the length of the potato, about 1/8 inch between each slice and place on the baking sheet.,In a small bowl, combine the coconut oil, olive oil, garlic, and thyme. Mix well. Brush the sweet potatoes with the mixture making sure the oil mixture is brushed between the slices. Bake the potatoes for 45 minutes.,Meanwhile, combine the soy sauce and molasses. Once the potatoes have baked for 45 minutes, remove them from the oven. Gently run a fork across the tops of the potatoes to seperate the slices and fan them. Pour then molasses mix over top. Return the potatoes to the oven and bake for 15 more minutes or until tender on the inside and crisp on the outside.,Serve hot!,Optional: Top with plain Greek yogurt.