Sweet Potatoes Roasted With Rosemary And Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | lb | Sweet potatoes, peeled cut |
| Diagonally in 1/2" slices | ||
| 3 | Cloves garlic, peeled and | |
| Thickly sliced | ||
| 2 | T | Olive oil |
| 1 1/2 | t | Dried rosemary |
| Kosher salt and freshly | ||
| Ground pepper to taste |
INSTRUCTIONS
Set oven at 375 F. In a medium bowl, combine the sliced sweet potatoes with the garlic and oil. Crush the rosemary in your fingers, and sprinkle it over the potatoes. Add the salt and pepper. Toss the potatoes until they are coated with the oil. In a roasting pan, spread the potatoes in one layer. Arrange the garlic on top of the potatoes. This helps avoid their burning as the dish cooks. Bake 35 to 40 minutes. Serve warm or at room temperature. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 859
Calories From Fat: 262
Total Fat: 29.6g
Cholesterol: 9.1mg
Sodium: 410mg
Potassium: 1415mg
Carbohydrates: 138.9g
Fiber: 16.7g
Sugar: 36.3g
Protein: 11.5g