Sheet Pan Garlic & Rosemary Roasted Sweet Potatoes

Prep Time 10 min
Cook Time 35 Min
Servings 4 to 6 servings
Difficulty Easy

Ingredients

  • 3 medium sweet potatoes
  • 1/4 cup Crisco® Refined Organic Coconut Oil
  • 1 tbsp. chopped fresh rosemary
  • 4 cloves garlic, minced, chopped or sliced
  • 1 tsp. salt
  • 1/8 tsp. ground cayenne pepper

Directions

  • Step 1

    HEAT oven to 425°F.

  • Step 2

    CUT each sweet potato lengthwise into 8 wedges.

  • Step 3

    COMBINE oil, rosemary, garlic, salt and cayenne pepper in large bowl. Stir until blend. Add sweet potato wedges. Toss to coat.

  • Step 4

    ARRANGE on 15 x 10 x 1-inch sheet pan in a single layer, scraping oil mixture from bowl over sweet potatoes.

  • Step 5

    BAKE 35 to 40 minutes or until sweet potatoes are tender.

  • Step 6

    No coconut oil? Simply substitute 1/4 cup Crisco Pure Vegetable Oil.

Serving size
(1/4 of recipe)

  • Calories 250
  • Calories from Fat120g
  • Total Fat 14g
  • Saturated Fat 12g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 630mg
  • Potassium 0mg
  • Total Carbohydrates 30g
  • Dietary Fiber 5g
  • Sugars 9g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet