Sweet potatoes are lower on the glycemic index than brown potatoes but can be used in much the same way: baked, boiled, roasted and mashed. They combine perfectly with the fragrance of the herb rosemary. This dish is a great accompaniment for poultry and vegetarian dishes.
Suitable for maintenance and levels 1,2,3
Health Bite: Sweet potatoes are high in vitamins A, the Bs, C and are an extremely rich source of beta-carotene, and are high in fibre.
Rosemary Roast Sweet Potatoes
2 large sweet potatoes, peeled and chopped into 2 inch cubes
2 tsp dried rosemary
2 tbsp olive oil
sea salt and freshly ground black pepper
Place potatoes in a bowl, pour over olive oil and shake around to ensure all potatoes are evenly coated
Sprinkle on rosemary, salt and pepper
Spread out on a baking tray and bake for 40 to 45 minutes
Serving Suggestion: Combines well with vege sausages and delicious with turkey or roast chicken