Thanksgiving can be a very difficult meal to put together…especially when you’re trying to keep it healthy.  Stuffing, potatoes, pumpkin pie; all can contain high calories and copious amounts of sugar.  The solution to a healthy and nutritious Thanksgiving can be found at Eating Well.

One of my favorites is listed below but feel free to look around the entire site for more fabulous ideas. 

Maple-Roasted Sweet Potatoes

From EatingWell: November/December 2007 — Subscribe to EatingWell Magazine Today!

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

12 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes

Nutrition Profile

  • Diabetes appropriate
  • Low calorie
  • Low cholesterol
  • Low saturated fat
  • Low sodium
  • Heart healthy
  • Healthy weight
  • Gluten free


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste


1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.
Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fat