Warm Rosemary-Sweet Potato Salad

Warm Rosemary-Sweet Potato Salad

Rosemary adds a wonderful flavor to this sweet potato salad that’s baked to perfection - a tasty side dish.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

6

servings

2
lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
1
large onion, thinly sliced, slices cut in half
2
tablespoons olive oil
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2
tablespoons fresh orange juice
1
tablespoon chopped fresh rosemary leaves
  1. Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
  2. Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
  3. In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.
Makes 6 servings (about 3/4 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
To add more yum factor to this dish, sprinkle with chopped cooked bacon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 136
    • Total Fat 5g
      • (Saturated Fat 1g,),
    • Sodium 231mg;
    • Total Carbohydrate 22g
      • (Dietary Fiber 4g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.