Roasted Sweet Potatoes with Dijon and Rosemary Recipe
After moving to Alabama, I learned my friends and co-workers love sweet potatoes. I roast the potatoes with Dijon, fresh rosemary and a touch of honey. —Tamara Huron, New Market, AL
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosema crushed
- 2 medium sweet potatoes (about 1-1/2 pounds)
- Carbohydrate 1.63172114751194 g
- Cholesterol 0 mg
- Fat 1.78994292540316 g
- Fiber 0.103857170329236 g
- Protein 0.121912680279987 g
- Saturated Fat 0.239869222856335 g
- Serving Size 1 1 serving (6g)
- Sodium 28.5089727563117 mg
- Sugar 1.52786397718271 g
- Trans Fat 0.0503166746990844 g
- Calories 22 calories
Directions Preheat oven to 400degrees. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally. Yield: 4 servings. Originally published as Roasted Sweet Potatoes with Dijon & Rosemary in Taste of Home November 2015, p25 Nutritional Facts 1 serving equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 217 mg sodium, 26 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Print Add to Recipe Box Email a Friend
