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Lilly’s Table

 
 
Broccoli Cheddar Soup
© Lillys-Table.com Photo of Sweet Potato 'Croutons'
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sweet Potato 'Croutons'

from Broccoli Cheddar Soup with Sweet Potato Croutons, the Week of March 11, 2012.
View the next recipe for this meal.

These are essentially tiny chunks of roasted sweet potatoes, but they serve so well as a final garnish to soups and grain based salads that I have taken to calling them croutons. They do not provide the crunch you may receive from the crispy bread, but a little flavorful boost of carbs is satisfying in several applications.

Ingredients

  • 1 clove garlic, finely minced
  • 1 tablespoon olive oil
  • 1 sweet potato
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Whisk the minced garlic and olive oil together in a bowl. Peel the sweet potato (if desired). Cut into 1/2 inch wide sticks and then again into 1/2 inch cubes. Toss in the garlic-oil. Spread on a baking sheet.

Place in the oven for 15 minutes. Toss. Continue to roast, tossing every 3-5 minutes until the edges are golden and toasty.