- 1 pound russet potatoes
- 1 pound sweet potatoes, peeled
- 1 medium white onion
- 3 tablespoons extra-virgin olive oil or canola oil
- 1 tablespoon toasted sesame seeds
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 3 ounces freshly squeezed lemon juice
- 1 teaspoon finely grated lemon peel
Preheat oven to 350°F. Cut potatoes, sweet potatoes, and onion into bite-size pieces and place in a medium bowl. Pour 2 tablespoons of oil over the pieces and mix well. Spread pieces in a shallow baking pan and place in oven for about 25–30 minutes, until potatoes are fork-tender. Remove from oven and cool. Prepare dressing by whisking together 1 tablespoon oil with sesame seeds, pepper, parsley, lemon juice, and lemon peel in a small bowl. When vegetables cool, place them in a medium-size serving bowl, pour dressing over them, and gently mix. Chill for 2 hours for best flavor.
Yield: 4 cups. Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 220, Carbohydrates: 33 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 48 mg, Fiber: 4 g
Exchanges per serving: 2 starch, 2 fat. Carbohydrate choices: 2.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.