1. Brush baking sheet with 1 teaspoon (5 mL) of oil. Place in 450F (230 °C) oven for 5 minutes or until very hot.

2. Meanwhile, cut each potato in half crosswise; cut lengthwise into pieces 1/2 inch wide by 1/4 inch thick. Place in bowl; toss with remaining oil, thyme, salt and pepper.

3. Arrange in single layer on hot baking sheet. Bake for 15 minutes; turn and bake for 15 to 18 minutes longer or until tender and edges are starting to crisp.

Nutritional analysis by Canadian Living: 119 Calories, 2 g protein, 4 g fat, 21 g carbohydrate, 152 mg sodium, 0 mg cholesterol Nutritional analysis by MasterCook 4: 146 Calories, 4.9 g fat, 24.5 g carbohydrate, 3.1 g fiber, 29.5% cff

1.6 grain + 0.9 fat exchanges

that I would want to eat the skin of sweet potatoes, so I would probably peel them.