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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. brown sugar
- 2 1/2 tsp. McCormick Cinnamon (Ground, divided)
- 1/2 tsp. ginger (McCormick®, Ground)
- 1/2 tsp. salt
- 2 lb. sweet potatoes (peeled and cut into shoestrings)
- 1 Tbsp. canola oil
- 1/2 cup reduced fat sour cream
- 1/2 cup plain lowfat yogurt
- 1 Tbsp. honey
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Directions
- Preheat oven to 400°F. Mix brown sugar, 2 teaspoons of the cinnamon, ginger and salt in small bowl. Toss sweet potatoes with oil in large bowl. Add spice mixture; toss to coat well. Spread sweet potatoes in single layer on shallow baking pan sprayed with no stick cooking spray.
- Bake 30 to 35 minutes or until sweet potatoes are tender and lightly browned, turning halfway through baking time.
- Meanwhile, mix sour cream, yogurt, honey and remaining 1/2 teaspoon cinnamon in small bowl. Serve sweet potatoes with dip.
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