rosemary roasted sweet potatoes

Roasted sweet potatoes make an easy and quite lovely accompaniment to any meal, and I find these particularly good.  With their natural sweetness, dusting of rosemary, and slight hint of cayenne, they satisfy all the taste buds (except maybe the pucker taste buds...but who wants to satisfy those during the main course???).  These are especially wonderful when drizzled with honey before serving.

This recipe can be easily cut down or expanded.  My directions make about four servings.

Rosemary Roasted Sweet Potatoes

• 2 sweet potatoes, peeled and cut into 3/4 inch rounds
• 1-2 T. olive oil
• 1 t. salt
• 1 t. rosemary
• 1/2 t. chili powder
• 1/2 t. pepper
• 1/4 t. cayenne pepper

In a bowl, toss all ingredients together until well coated.  Place sweet potatoes in single layer on baking sheet covered in foil and coated with cooking spray.  Tightly cover the sweet potatoes in another layer of foil.  Place in a cold oven.  Turn oven to 425 degrees and cook for 30 minutes.

Remove baking sheet from oven and remove top layer of foil.  Place back in oven and cook for 10-25 minutes, or until bottoms of potatoes are golden.

Remove baking sheet from oven and flip potatoes over.  Return to oven and cook for another 15 minutes, or until bottoms of potatoes are golden.

Note: If you want to further reduce the fat content, forgo the olive oil.  Instead, place potatoes on baking sheet sprayed with cooking spray.  Then, spray the potatoes with cooking spray and sprinkle seasonings on top.  The end product won't be quite the same, but you will save on fat while still getting quite a bit of flavor.