Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 garlic cloves

  3. 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

  4. 1/2 teaspoon salt

  5. 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks

  6. 1/4 cup reduced-sodium chicken broth or vegetable broth

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered at 350° for 30 minutes. Add broth; bake 10-15 minutes longer or until potatoes are tender, stirring occasionally. Yield: 4 servings.


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