Sweet Potatoes Roasted W/ Rosemary And Garlic Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Sweet potatoes, peeled, cut
2 tbsp: Olive oil,
. diagonally in 1/2-inch,
1 1/2 tsp: Dried rosemary,
. thick slices,
Kosher salt and black pepper,
3 centiliter: Garlic, sliced
. to taste,
Directions:
Set oven at 375 degrees.
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.
Nutritional analysis per serving: 108 calories, 5 grams fat, 35 grams
carbohydrates, 0 cholesterol, 14 mil- ligrams sodium (before
salting), 25 percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 12-24-95
Source from luhu.jp
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.
Nutritional analysis per serving: 108 calories, 5 grams fat, 35 grams
carbohydrates, 0 cholesterol, 14 mil- ligrams sodium (before
salting), 25 percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 12-24-95
Source from luhu.jp