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Herbed Roasted Sweet Potatoes





Yields
Makes 10 to 12 servings

NOTES: These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

Herbed Roasted Sweet Potatoes




Christina Schmidhofer
 8 sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
 1/2 cup olive oil
  Salt and fresh-ground pepper
 16 sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry
Step 1
1

Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

Step 2
2

Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

Step 3
3

Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

Step 4
4

Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories167
% Daily Value *
Total Fat 6.3g9%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 15mg1%
Total Carbohydrate 27g10%

Dietary Fiber 3.3g12%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.