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Rosemary-Roasted Sweet Potatoes

Prep time: 10 minutes
Cooking time: 30 minutes

Type of dish: Vegetable
Recipe style: American
Phase Choice:

How many servings? Nutritional Information per serving

CALCULATE

Net Carbs: 13.0 Fiber: 2.5 Protein: 1 Fat: 2.5 Calories: 87

Servings Quantity: 12

Please note: When changing this recipes servings, the directions and nutritional information will refer to the original serving size.

Ingredients

2 Pounds sweet potatoes (3 potatoes), peeled and cut lengthwise into 1/4-inch-thick spears
2 Tablespoons canola or macademia nut oil
1 Tablespoon chopped fresh rosemary leaves
1/2 Tablespoon ground cumin
1 Teaspoon salt
1/8 Teaspoon ground 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.
Combine potato spears, oil, rosemary, cumin, salt 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.

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