INGREDIENTS

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.  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. 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  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 234
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 3.4mg
Sodium: 118.5mg
Potassium: 532.6mg
Carbohydrates: 52.2g
Fiber: 6.3g
Sugar: 13.6g
Protein: 4.4g