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Rosemary Rubbed Sweet Potatoes
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| INGREDIENTS Serves: Prep: 4min Cook: 40min Total: 44min | |
| 4 medium | sweet potatoes, halved lengthwise |
| 2 teaspoons | extra-virgin olive oil |
| 4 sprigs | fresh rosemary |
| ground black pepper | |
| DIRECTIONS Preheat the oven to 400°F. Place the sweet potatoes skin side down on the oven rack. Bake for 15 minutes. Refrigerate the potatoes until cool to the touch. Coat a grill rack with cooking spray. Preheat the grill to medium-low. Brush each potato with a small amount of the olive oil. Pull apart the rosemary sprigs with your fingers and rub the needles onto the potatoes. Add the pepper (to taste). Place the potatoes cut side down on the grill rack. Cook for 15 minutes. Flip. Cook for 10 minutes longer, or until tender. Recipe Tips If you're preparing this recipe in a Ripped Phase, substitute olive oil spray for the olive oil. NUTRITIONAL FACTS PER SERVING CALORIES 80.2 CAL | |
| 1.1 G | FAT |
SATURATED FAT 0.2 G
SODIUM 22.6 MG
CARBOHYDRATES 16 G
TOTAL SUGARS 3.5 G
DIETARY FIBER 2 G
PROTEIN 1 G
SEE MORE NUTRITIONAL FACTS >
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