I LOVE sweet potatoes. Not only are they delicious, but they are a guilt-free treat. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Here’s what you need to know. A sweet potato- cooked, baked in skin, without salt:
Enough said? Ok.
-2 sweet potatoes, washed
-Salt & Pepper
-2 sprigs of rosemary
Poke a few holes in each sweet potato and microwave them for about 4 minutes. Let cool. On a cutting board. Cut them into quarters – first by cutting them in half, then half again. If they are really big, you can divide them in 6 or 8 slivers too.
In aluminum foil, place the slivers next to each other (you can divide them into 2 packs) and drizzle with olive oil, salt, pepper, and a sprig of rosemary. Cover them with the aluminum so they are totally covered, like in little baskets. Bake of 450 degrees for about 30-45 minutes. Then open up the aluminum and bake uncovered – you can even flip your oven on broil for a few minutes so they get a nice crispy top.
Even better than sweet potato fries! And … better for you!