CUT each sweet potato into 16 lengthwise wedges. Combine sweet potatoes, garlic, oil, rosemary, salt and red pepper, if desired, in large bowl. Toss to coat. Arrange on prepared baking sheet in single layer.
BAKE 30 to 45 minutes or until sweet potatoes are tender and browned. Toss before serving.
Serving Size (1/4 of recipe), Calories 250 (Calories from Fat 120), Total Fat 14g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 0mg, Sodium 630mg, Total Carbohydrate 30g (Dietary Fiber 5g, Sugars 9g), Protein 3g; Percent Daily Value*: Vitamin A 520%, Vitamin C 45%, Calcium 6%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.