Rosemary-Roasted Sweet Potatoes

Rosemary-Roasted Sweet Potatoes
(6 to 8 servings)

4 pounds sweet potatoes, peeled and cut into wedges or about 1/2 inch thick
4 teaspoons minced garlic
About 2 tablespoons fresh rosemary leaves
4 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup minced fresh parsley (optional)

Preheat the oven to 375 or 400 degrees. In a large bowl, toss together the sweet potatoes, garlic, rosemary and oil. Transfer the potato mixture to a rimmed baking sheet, spreading the potatoes out into a single layer (may need 2 baking sheets).

Bake the potatoes until tender, 15 to 20 minutes, depending on the size and oven temperature. Toss with salt and pepper to taste and, if desired, parsley and serve immediately.

Per serving: 320 calories, 4 gm protein, 55 gm carbohydrates, 10 gm fat, 0 mg cholesterol, 1 gm saturated fat, 541 mg sodium, 2 gm dietary fiber