Recipe Details
Ingredients
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4smallsweet potatoes
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1tablespoonolive oil
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¼teaspoonsalt
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⅛teaspoonblack pepper
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2tablespoonsbutter
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2teaspoonsfresh rosemary, finely chopped
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2teaspoonsorange zest
Cooking Directions
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Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet and line with oil.
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Cut sweet potatoes (unpeeled) into 1/2-inch wedges and arrange on the prepared baking sheet in a single layer. Drizzle with oil and season with salt and pepper.
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Roast, stirring halfway through, until browned and tender, about 30 minutes. Transfer to a large bowl.
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Meanwhile, heat butter in a small skillet over medium heat until melted and golden brown, about 5 minutes. Stir in rosemary and orange zest. Pour over sweet potato wedges and toss to coat.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories194 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 4g |
21% |
| Cholesterol 15mg |
5% |
| Sodium 234mg |
10% |
| Total Carbohydrate 27g |
10% |
| Dietary Fiber 4g |
15% |
| Protein 2g |
|
| Potassium 445mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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