Rosemary-Roasted Sweet Potatoes
13.0g
Net Carbs
1.2g
Protein
2.4g
Fat
2.3g
Fiber
86
Calories
Cooking tip: For enhanced flavor and crispier texture, drop the cut potatoes in boiling salt water for a few minutes and let dry before roasting.
Ingredients:
- 2 pounds sweet potato
- 2 tablespoons canola oil
- 1 tablespoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Directions:
- Heat oven to 425ºF. Place oven racks in the upper third and lower third of oven. Lightly oil 2 rimmed baking sheets. Cut potatoes into 1/4-1/2 inch spears or sticks of equal size.
- Combine potato spears, oil, rosemary, salt, ground cumin and cayenne in a large bowl; toss well to coat. Arrange potatoes in a single layer on baking sheets.
- Roast potatoes, rotating pans and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.
