1. Preheat oven to 425 degrees. Slice sweet potatoes in half, then into wedges. Place on a rimmed baking sheet and drizzle with olive oil. Toss until evenly coated.
2. In a small bowl, combine rosemary, garlic, cayenne, salt, and pepper. Sprinkle evenly over potatoes and toss to coat.
3. Roast 15 to 20 minutes, stirring occasionally, until potatoes are golden brown and fork tender.
Nutrition information per serving (1/3 potato): Calories 182; Protein 2.5 g; Carbohydrate 37 g; Total Fat 2.8 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 118 mg; Fiber 4.5 g
Yearning for salty French fries? We guarantee you‘‘ll prefer these low-glycemic roasted sweet potatoes to their deep-fried cousins.
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