Sweet Potato Wedges with Rosemary

Instead of making typical french fries or baked potatoes, let’s use sweet potatoes. They’re just as delicious and create a dish rich in vitamins A and C, plus it’s low in fat without sacrificing flavor or that crispy texture.

Approximate Nutritional Content: 1 serving (1/4 of recipe)

• Calories: 216 kcal

• Fat grams: 12.5 gr equals 2 fat servings

• Carbohydrate grams: 24 gr equals 1.5 grain servings

• Protein grams: 1.6 gr

Note: nutritional information may vary according to the quantity or type of ingredients used.

Ingredients:

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 tablespoon fresh rosemary, finely chopped or 2 teaspoons dried rosemary

• 3 medium sweet potatoes

• 1 teaspoon salt

• 1 pinch of pepper

Preparation:

• Preheat oven to 350 degrees.

• In a small pot over medium heat, melt the butter together with the olive oil. Then add the rosemary.

• Peel and cut the sweet potato into thick wedges and place in a large deep dish. Season with salt and pepper and cover with the butter mixture, stir well.

• Arrange the sweet potato wedges on a large baking sheet, making sure they don’t touch each other.

• Bake on the upper rack of the oven for 20 minutes (or until soft and golden), turning them once.

• Remove from the oven and season again with salt and pepper, carefully remove from the baking sheet and serve hot.

Enjoy!