Rosemary Sweet Potatoes

Makes 10 to 12 servings


3 large sweet potatoes
2 tablespoons extra-virgin olive oil
2 teaspoons coarse sea salt
1 tablespoon finely chopped fresh rosemary leaves


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.

Nutritional Information

Calories: 55
Total Fat: 2g
Carbohydrates: 8g

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