Sheet Pan Garlic & Rosemary Roasted Sweet Potatoes Recipe

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Prep Time:
10 min

Cook Time:
35 Min

Servings:
4 to 6 Servings

Difficulty:
Easy

Prep Time:
10 min

Cook Time:
35 Min

Servings:
4 to 6 Servings

Difficulty:
Easy

INGREDIENTS

3 medium sweet potatoes
¹/₄ C. Crisco^® Refined Organic Coconut Oil
1 Tbsp. chopped Spice Islands^® Rosemary
4 cloves garlic, minced, chopped or sliced
1 tsp. salt
¹/₈ tsp. Spice Islands^® Cayenne Pepper

DIRECTIONS

HEAT oven to 425°F.
CUT each sweet potato lengthwise into 8 wedges.
COMBINE oil, rosemary, garlic, salt and cayenne pepper in large bowl. Stir until blend. Add sweet potato wedges. Toss to coat.
ARRANGE on 15 x 10 x 1-inch sheet pan in a single layer, scraping oil mixture from bowl over sweet potatoes.
BAKE 35 to 40 minutes or until sweet potatoes are tender.
No coconut oil? Simply substitute ¹/₄ C. Crisco^® Pure Vegetable Oil.

Nutrition

Serving size
(1/4 of recipe)

Calories 250
Calories from Fat120g
Total Fat 14g
Saturated Fat 12g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 630mg
Potassium 0mg
Total Carbohydrates 30g
Dietary Fiber 5g
Sugars 9g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet