- 3 small sweet potatoes (about 2 lbs.)
- 1 1/2 tbsp. olive oil
- 1/2 tsp. dry mustard
- 2 teaspoons minced fresh rosemary
- 1/2 tsp. salt
Preheat oven to 450° F. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° F for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately. Serves 4
NUTRITION: 218 calories; 6g fat (22.9% calories from fat); 3g protein; 40g carbohydrates; 5g dietary fiber; 0mg cholesterol; 288mg sodium.
LIVE IT TRACKER: 1/2 cup vegetable, 1 tsp. healthy oil
This recipe taken from Healthy Happy Cooking, available now in the FP4H store here.