Rosemary Sweet Potatoes
Ingredients
- 3 large sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons coarse sea salt
- 1 tablespoon finely chopped fresh rosemary leaves
Directions
Peel the potatoes. Cut into 1" slices. Place in a single layer on a baking sheet.
Sprinkle over the olive oil, salt and rosemary. Toss with fingertips to coat.
Place in a preheated 450 °F. oven.
Roast for 20 minutes or until potatoes are fork tender.
Makes 10 to 12 servings.
Nutrients per Serving:
- Calories:55.62
- Protein:0.54 g
- Carbohydrates:7.96 g
- Dietary Fiber:0.28 g
- % Calories from fat:39%
- Fat-total:2.45 g
- Saturated Fat:0.33 g
- Vitamin AR RE:652.41 RE
- Vitamin C:7.25 mg
- % Calories from carbs:57%