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Rachael Ray's 30-Minute Healthy Recipes

Sweet Potato Bake with Rosemary & Garlic


* 5 cups sweet potatoes, peeled and sliced 1/4 inch thick
* 1 tsp. dried rosemary (may substitute 1 tablespoon fresh rosemary, chopped fine)
* 1 1/2 tsp. crushed or grated garlic
* 1/4 tsp. salt
* 1 TBSP extra-virgin olive oil


1. Heat the oven to 400 degrees.
2. Spray a large shallow baking dish with a non stick cooking spray.
3. In a large mixing bowl, put the sliced potatoes. Add in the rosemary, garlic and salt.
4. Pour in the olive oil and toss being sure to cover the potatoes completely.
5. Layer the potatoes evenly in the baking dish.
6. Cover the baking dish tightly with aluminum foil. Bake in preheated oven 25 minutes.
7. Remove the aluminum foil and flip the potatoes over with a spatula.
8. Return to the oven uncovered and continue baking 8 - 10 minutes or until the potatoes are browned and fork tender. Salt if necessary.


Kids LOVE this one because the potatoes actually taste a little sweet. I love them because they are low-glycemic and rosemary and garlic are two of my favorite things! I must say I do add quite a bit of salt when I dish up my plate. They are still good for you!

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