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 min
  • Total Time 45 min
  • Servings 6

Ingredients

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.

Expert Tips

To add more yum factor to this dish, sprinkle with chopped cooked bacon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
136
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Sodium
231mg
231%;
Total Carbohydrate
22g
22%
(Dietary Fiber
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.