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Prep 10min
Total40min
Servings8
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Ingredients
4
large dark-orange sweet potatoes (3 pounds)
1
tablespoon olive or vegetable oil
2
tablespoons honey
1/2
teaspoon dried rosemary leaves, crumbled
1/4
teaspoon salt
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Steps
1
Heat oven to 425°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening. Peel sweet potatoes; cut crosswise into 3/4-inch slices, halving larger sweet potatoes if necessary. Place potatoes in single layer in pan.
2
Mix remaining ingredients in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until hot. Stir oil mixture; brush over potato slices.
3
Bake uncovered 25 to 30 minutes or until potatoes are tender.
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A variety of sweet potatoes with dark orange skin is often labeled as "yam," in the supermarket. In the Betty Crocker test kitchens, the darker sweet potatoes (or "yams") are a favorite for this dish. The very light-colored sweet potatoes are not as sweet and are drier than the darker-skinned ones.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Calories from Fat
20
Total Fat
2g
Saturated Fat
0g
Cholesterol
0mg
Sodium
80mg
Total Carbohydrate
26g
Dietary Fiber
3g
Protein
2g
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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