Rosemary Roast Sweet Potatoes

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

Instructions:

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

Please note: the above photo was not taken by me. It is the closest resemblance to my version or the recipe.

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