Recipes

Rosemary-Roasted Sweet Potatoes Recipe

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Atkins Rosemary-Roasted Sweet Potatoes
13g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.2g

Protein

2.4g

Fat

2.3g

Fiber

86.2cal

Calories

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INGREDIENTS

  • 2 lb Sweet Potato
  • 2 tbsp Canola Vegetable Oil
  • 1 tbsp Rosemary
  • 0 1/2 tsp Cumin
  • 1 tsp Salt
  • 0 1/8 tsp Red or Cayenne Pepper

DIRECTIONS

  1. Heat oven to 425ºF. Place oven racks in the upper third and lower third of oven. Lightly oil 2 rimmed baking sheets.  Cut potatoes 1/4-1/2 inch spears or sticks of equal size.
  2. Combine potato spears, oil, rosemary, ground cumin, salt and cayenne in a large bowl; toss well to coat. Arrange potatoes in a single layer on baking sheets.
  3. Roast potatoes, rotating pans and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.

Cooking Tip

For enhanced flavor and crispier texture, drop the cut potatoes in boiling salt water for a few minutes and let dry before roasting.