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Rosemary Roasted Sweet Potatoes

This recipe combines two of my favorite plants to grow in the garden: rosemary and sweet potatoes. The bold taste and scent of rosemary pairs well with the sweet potatoes in one of my favorite dishes. A serving will provide you with over 200% of the daily requirement of vitamin A, plus a healthy amount of potassium and fiber.

Rosemary Roasted Sweet Potatoes
A Happy Acres Original

3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 3/4 pounds)
1 cup onion, cut into 1-inch pieces
1 Tbs extra-virgin olive oil
2 Tbs water
1 Tbs chopped fresh rosemary, plus 1 sprig
1/8 tsp pepper
1/2 tsp salt

1. Preheat oven to 400°F.

2. Combine all ingredients in a 13 x 9-inch baking dish, tossing to mix.

3. Cover with foil and bake at 400° for 45 minutes or until tender, stirring occasionally.

Servings: 6 (serving size about 1 cup)

Nutrition Facts
Nutrition (per serving): 142 calories, 21 calories from fat, 2.4g total fat, 0mg cholesterol, 267.4mg sodium, 474.8mg potassium, 28.6g carbohydrates, 4.3g fiber, 6.3g sugar, 2.3g protein, 45.1mg calcium, <1g saturated fat.