Yield: 4 servings
- 4 sweet potatoes, large
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, minced
- ½ teaspoon salt
Preheat oven to 425º F. Spray a large cookie or baking sheet with olive oil nonstick spray. Half the potatoes lengthwise and then quarter them into steak fry wedges. Toss the wedges with the oil, rosemary and salt in a large bowl. Place potatoes in a single layer on the baking pan with the skin side up. Bake in oven about 20 minutes then turn potatoes so the opposite side is face up. Bake an additional 20 minutes. Serve immediately.
Nutritional Information Per Serving (one potato):
Calories: 170 , Fat: 7 g, Cholesterol: 0 mg, Sodium: 615 mg, Carbohydrate: 26 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 2 g