Sweet potatoes are one of the most nutritious vegetables – and they are delicious when roasted with olive oil and herbs.
Makes 2 to 4 side dish servings
2sweet potatoes, about 1 pound total
1tablespoon extra virgin olive oil
½teaspoon dry herbs (thyme, rosemary, basil, oregano, savory)
½teaspoon kosher salt
Nutritional information per serving (based on 4 servings):Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g • chol. 0mg • sod.176mg • calc. 20mg • fiber 4g
Preheat toaster oven to 425°F on bake setting. Line the baking pan with aluminum foil. Lightly coat with cooking spray. Scrub the sweet potatoes and trim as necessary; do not peel. Cut potato in half lengthwise. Cut each half into four equal wedges. Toss potato wedges in olive oil, herbs and salt. Arrange on prepared pan and bake for 20 to 25 minutes until potato wedges are tender, browned and crispy. Serve hot.
Note: You may also prepare this recipe using russet potatoes, new red or white potatoes, or Yukon Gold potatoes. Cooking times will vary depending on potato used.