I love sweet potatoes...they are highly nutritious and, let's face it, way tastier than white potatoes. Topped with rosemary and sea salt they can be the star of your meal or a simple savory side. Sprinkle with cinnamon and brown sugar and you've got dessert. No matter what you decide these are incredibly easy and super delicious.
2 medium sweet potatoes
1 tsp dried rosemary
1/2 tsp sea salt
-OR-
1/2 tsp cinnamon
1 tbsp honey
2 tsp Splenda brown sugar blend
Put a large tinfoil covered baking sheet in the oven and preheat to 375F
Scrub sweet potatoes with a vegetable brush to make sure the skins are very clean
Cut the ends off, discard and slice sweet potatoes into circles a little thicker than 1/8 of an inch
Remove the hot baking sheet from the oven, spray with Pam and spread sweet potatoes out on pan
Bake for 20-25 minutes until they are tender, turn once half way through
Once the potatoes are done sprinkle the toppings of your choice on top and serve.
Servings 2
Per serving (1/2 sweet potatoes and no topping) 250 calories
-Add 45 calories to each serving if using the sweet toppings-
