- Joined
- Oct 8, 2001
Crispy BBQ Sweet Potatoes
3 TBSP Ketchup
1 TBSP Worcestershire sauce
1 TBSP red-wine vinegar
1 tsp yellow mustard
½ tsp freshly ground pepper
1 lb sweet potatoes, peeled and cut into ¼ thick slices
Spray the grill rack with nonstick spray; prepare the grill for med-hot fire
Combine the ketchup, Worcestershire, vinegar, mustard, and pepper in small bowl; mix well
Brush the potato slices on both sides with ketchup mixture. Grill the potatoes 5 from heat, turning frequently and brushing with remaining ketchup sauce; until browned on outside and tender when pierced with fork; about 8 mins
Servings (1/2 cup) 104 cal, 0 g fat, 24 g carb, 3 g fib, 2 g protein PTS 1
Best of WW Magazine cookbook
3 TBSP Ketchup
1 TBSP Worcestershire sauce
1 TBSP red-wine vinegar
1 tsp yellow mustard
½ tsp freshly ground pepper
1 lb sweet potatoes, peeled and cut into ¼ thick slices
Spray the grill rack with nonstick spray; prepare the grill for med-hot fire
Combine the ketchup, Worcestershire, vinegar, mustard, and pepper in small bowl; mix well
Brush the potato slices on both sides with ketchup mixture. Grill the potatoes 5 from heat, turning frequently and brushing with remaining ketchup sauce; until browned on outside and tender when pierced with fork; about 8 mins
Servings (1/2 cup) 104 cal, 0 g fat, 24 g carb, 3 g fib, 2 g protein PTS 1
Best of WW Magazine cookbook
