Sweet Potato and Green Onion Hash

Prep time: 10 minutes
Cook time: 35 minutes
Serves 4

4	sweet potatoes , peeled and cut into 1/2-inch pieces
2	tablespoons olive oil
	coarse salt and freshly ground pepper, to taste
4	tablespoons orange juice
1	teaspoon ginger, minced
2	teaspoons Dijon mustard
4	green onions , chopped

Preheat the oven to 450 degrees.

[1] On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil and salt and pepper. Roast until tender, about 35 minutes.

[2] In a large bowl, whisk together orange juice, ginger, mustard and onions.

[3] When potatoes are cooked, let cool a few minutes, then pour into bowl with juice mixture and toss gently.

* The potatoes can be made ahead of time.

So, one year for Thanksgiving, Cristin tried a sweet potato casserole recipe that called for orange juice and no one liked the flavor combination. With this in mind, I decided to omit the orange juice from this recipe. Everyone loved the roasted sweet potato. The fresh green onions, ginger and mustard gave them a jazzy zing.
Also, 35 minutes was too long - I set the timer for 30 and when I checked on them they were starting to burn just a touch. Delicious!

per serving: 152 calories; 2 grams protein; 7 grams total fat; 3 grams fiber; 1 gram saturated fat; 21 grams carbohydrates; 0 mgs cholesterol; 84 mgs sodium
3 weight watcher points