Savory Roasted Sweet Potatoes

Annie's Savory Roasted Sweet 'Taters

Ingredients:

6 Sweet Potatoes
3 Tbsp Butter or Olive Oil
Cracked Rosemary
Sea Salt
Pepper

Preparation:

Peel sweet potatoes and cut into half to three quarter inch cubes. Spread in a single layer in a jelly roll pan. Drizzle with olive oil or dot with butter. Season with salt and pepper and sprinkle with cracked rosemary.

Bake at 350°-375° for 45 minutes to an hour. The edges will get toasty brown and they will caramelize a bit in the pan.

Serves 4-6

• The Center for Science in the Public Interest ranked the sweet potato number one in nutrition of all vegetables.
  
  
• Sweet potatoes are an excellent source of Vitamin A and Vitamin C.
  
  
• Sweet potatoes are also a good source of manganese, copper, dietary fiber, Vitamin B6, potassium and iron.
  
  
• Sweet Potatoes can help balance the glycemic index of diabetics.

Based on one large sweet potato (200g) baked in skin without salt.

• Choose firm, fairly evenly-shaped sweet potatoes with even skin coloration.
  
  
• Do not purchase if they have white areas, that is a sign of decay.
  
  
• Select sweet potatoes with a deep orange color for the most nutrition value.
  
  
  
• Do not put sweet potatoes in the refrigerator.
  
  
• Store them in a cool, dry, well ventilated container.
  
  
• For the best flavor and freshness, use them within a week or two after purchase.
  
  
• Always use a stainless steel knife to cut sweet potatoes.

This lens was chosen as
Lens of the Day on November 18th 2009.

But even more important than that, $1,000.00 has been donated to the Juvenile Diabetes Research Foundation.

Thank you so much Annie for sharing your recipe with me,
and Deb, I hope this is a wonderful birthday present for your sweet angel Mary Kathryn.