Comida Kraft

Recipe Box

Ingredients

Make It

Reviews Meet our Tastemakers

Hi there! Want to help us test out our new BETA website?

Zesty Sweet & White Potato Spears

Name: Zesty Sweet & White Potato Spears
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1-1/2 lb. sweet potatoes (about 3), cut into thin spears; 1-1/2 lb. baking potato es (about 3), cut into thin spears; 1/2 cup KRAFT Lite Zesty Italian Dressing; 1/4 cup KRAFT Grated Parmesan Cheese; 2 Tbsp. chopped fresh parsley

View All Images Add a Photo

Recipe by Kraft

Prep Time

10
min.

Total Time

1
hr.

10
min.

Servings

8 servings

Mix it up at the dinner table with this side dish of white and sweet potatoes cut into spears and baked with Parmesan and parsley.

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

1-1/2 lb. sweet potatoes (about 3), cut into thin spears
1-1/2 lb. baking potatoes (about 3), cut into thin spears
1/2 cup KRAFT Lite Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Heat oven to 375°F.
Toss potatoes with dressing.
Spread into single layer on rimmed baking sheet sprayed with cooking spray.
Bake 1 hour or until done, turning after 30 min. and sprinkling with cheese for the last 5 min. Top with parsley.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Substitute

Substitute 2 tsp. dried parsley flakes for the fresh parsley.

Servings

8 servings

Healthy Living

Low fat
Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 2 Carb Choice

Diet Exchange

2 Starch

Nutrition Bonus

Serve up this delicious, low-fat side dish that is high in vitamin A from sweet potatoes and a good source of vitamin C from potatoes. Eating right never tasted so good!

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories	170

Total fat	2g
Saturated fat	1g
Cholesterol	5mg
Sodium	300mg
Carbohydrate	34g
Dietary fiber	5g
Sugars	6g
Protein	4g
% Daily Value
Vitamin A	240 %DV
Vitamin C	15 %DV
Calcium	8 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by cnicoles6 from This recipe sounded and looked great, but ended up being a huge let down. This recipe sounded and looked great, but ended up being a huge let down. I had to cook the potatoes much longer to get them soft enough to eat, and they ended up dry. The dressing dripped off the potatoes and burned the pan. And I guess I used the wrong parmesean, but it just ended up very hard. The baking potatoes tasted much better than the sweet, but the sweet potatoes tasted better outside of their very 'crispy' skins.

Date published: 2007-06-21

Rated 2 out of 5 by ellie1117 from Not very good for the amount of effort it took to make. Not very good for the amount of effort it took to make. After the amount of time the recipe called for the white potatoes were no where near being done and the sweet potatos were semi done. I had to stick all of them in the microwave to get them finally cooked. When finally done the taste was nice though but it just took too much prep time and effort. I may try adding flavoring to mashed potatoes instead.

Date published: 2006-09-05

Rated 4 out of 5 by rosy-pose from Very good for how easy it was to prepare. Very good for how easy it was to prepare. The low-calories are certainly a plus. I helped my sister make the recipe. We added extra dried herbs- crushed rosemary, oregano, black pepper, & other Italian herbs. Be sure to slice the spears smaller. Too thick slices can be sorta soft ( especially the sweet potatoes). Try dipping them in mayo mixed with black pepper-YUM! Have a grand day!!!! :D

Date published: 2006-04-02

Rated 5 out of 5 by adaldo from This is a great recipee. This is a great recipee. I usually do just sweet pot. because they get eaten more. I do adjust it slightly. I mix the italian dressing and cheese on top of the potatoes (I shake them in a container) and then stick them in the oven. I also coat the pan with baking spray. I make sure the fries look well coated- if not I ad more of the dressing and cheese. They turn out AWESOME!

Date published: 2007-06-25

Rated 1 out of 5 by abusybee4u from I was disappointed in this recipe. I was disappointed in this recipe. After seeing in the Kraft magazine and all the great reviews on the website I tried it to pair wtih Steak. It took double the cooking time for me, and when it was done, you couldn't taste the italian dressing anymore or the cheese. It ended up coming out tasting just like potatoes. I will pass on this recipe in the future.

Date published: 2007-04-22

Rated 4 out of 5 by lorr62 from I was looking for a different potato recipe and one for the oven and I seen this one thought I would... I was looking for a different potato recipe and one for the oven and I seen this one thought I would try it. I didn't put the sweet potatos in,not something I keep on hand. But it turned out great. family loved it. I found it very easy to prepare. The cooking time did need a little adjusting. Thumbs up!

Date published: 2006-09-14

Rated 1 out of 5 by Sheryll_Rufus from This recipe is WAY too frivolous with the time you have to bake....... This recipe is WAY too frivolous with the time you have to bake....... wasting way too much electricity or whatever you use for energy today. I microwave mine before I crisp them. Trust me, this is a waste of energy to cook that long, unless you have a huge family feast and baking meat for that long.

Date published: 2009-04-02

Rated 2 out of 5 by dillebug from I didnt try the white potatoes but have no doubt they were better than the sweet. I didnt try the white potatoes but have no doubt they were better than the sweet. The sweet potatoes were hard to cut into wedges, mushy and difficult to get off my baking stone in one piece. I just dont think the sweet flavor of the potato, the dressing and parmesan meshed well.

Date published: 2006-01-27