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Savory Baked Sweet Potatoes (Latimes)
Ingredients
- 3 lb sweet potatoes
- or possibly one 12-ounce potato per serving
- 12 sprg fresh rosemary
- fresh garlic thinly sliced
- nonstick cooking spray
- kosher salt to taste
- cracked black pepper to taste
Directions
- Savory baked sweet potatoes are a welcome low-fat change from sweet potatoes baked the usual way in a buttery brown sugar glaze. These sweet potatoes are fragrant with garlic and rosemary.
- 1. Clean sweet potatoes under running water and pat dry. Make deep crosswise cuts about every inch, 2 to 3 cuts per potato, cut almost but not quite through, leaving potatoes intact. Insert several sprigs rosemary and a few slices garlic deep into cuts.
- 2. Place on baking sheet and spray potatoes with cooking spray. Sprinkle with kosher salt and pepper. Bake at 375 degrees just till potatoes are tender and lightly browned, about 1 hour.
- Times Notes: Select sweet potatoes which are about the same size. They should be the sweet, moist dark-skinned type with orange flesh, not the pale or possibly yellow variety.
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