| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetable, Potatoes | 4 | servings | |
INGREDIENTS
| 3 | lb | Sweet potatoes; or one 12-oz potato per serving |
| 12 | Sprigs fresh rosemary | |
| Fresh garlic; thinly sliced | ||
| Nonstick cooking spray | ||
| Kosher salt; to taste | ||
| Cracked black pepper; to taste |
INSTRUCTIONS
Savory baked sweet potatoes are a welcome low-fat change from sweet potatoes baked the usual way in a buttery brown sugar glaze. These sweet potatoes are fragrant with garlic and rosemary. 1. Clean sweet potatoes under running water and pat dry. Make deep crosswise cuts about every inch, 2 to 3 cuts per potato, cut almost but not quite through, leaving potatoes intact. Insert several sprigs rosemary and a few slices garlic deep into cuts. 2. Place on baking sheet and spray potatoes with cooking spray. Sprinkle with kosher salt and pepper. Bake at 375 degrees just until potatoes are tender and lightly browned, about 1 hour. SERVES 4 at 319 calories each. [319 calories; 98 mg sodium; 0 cholesterol; 0 fat; 75 grams carbohydrates; 4 grams protein; 2.71 grams fiber 0% CFF] estimated by LA times. Credits: Donna Deane, Food Editor, LA Times. Recipe published 12/12/96 as a holiday side dish. [Formatted to MasterCook on 12/13/96 by Terri Law] Times Notes: Select sweet potatoes that are about the same size. They should be the sweet, moist dark-skinned type with orange flesh, not the pale or yellow variety. Recipe by: Donna Deane, LA Times Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 29, 1998, converted by MM_Buster v2.0l.
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