HANDS-ON: 6 MIN. // TOTAL: 36 MIN. // SERVES 4
Sweetly spiced sweet potatoes are good for holidays, but I think savory is the way to go the rest of the year. The caramelization that occurs during the roasting process highlights their natural sweetness while crisping the outside—something that’s complemented perfectly with just olive oil, rosemary, garlic, salt, and pepper.
Cooking spray
3 medium sweet potatoes (about 2 pounds), each cut into 6 wedges
2 tablespoons olive oil
11/2 tablespoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 Preheat the oven to 450°F. Line a large roasting or baking pan with aluminum foil; lightly coat with cooking spray.
2 Combine the potatoes, oil, rosemary, salt, garlic powder, and pepper in a large bowl; toss well. Arrange the potatoes in a single layer on the prepared pan.
3 Roast for 20 minutes. Gently stir the potatoes, then roast for an additional 10 minutes or until lightly browned and tender.
(SERVING SIZE: ABOUT 6 WEDGES): CALORIES 203; FAT 7G (SAT 1G, UNSAT 6G); PROTEIN 3G; CARB 33G; FIBER 5G; SUGARS 7G (ADDED SUGARS 0G); SODIUM 330MG; CALC 5% DV; POTASSIUM 12% DV