Sweet Potatoes with Rosemary

6 Aug

Yield: 2 servings

Prep time: 5 minutes

Cook time: 5-7 minutes



  • 12 ounces sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick wedges
  • 1 cup water
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • freshly ground black pepper


  • Preheat broiler. Place sweet potato wedges and the water in a microwave-safe baking dish. Cover with plastic wrap; vent plastic wrap to allow steam to escape. Microwave on 100% power (high) for 6 to 8 minutes or until sweet potatoes are nearly tender, rearranging sweet potatoes once halfway through cooking. Drain well.
  • Meanwhile, in a small bowl, combine mustard, honey, olive oil, rosemary, and pepper; set aside.
  • Place sweet potatoes on the greased unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 3 to 4 minutes, carefully turning once with a metal spatula. Brush with half of the mustard mixture. Broil for 2 to 3 minutes more, turning and brushing once with remaining mustard mixture



Nutritional Information

Calories per serving: 197
Fat per serving: 5g
Saturated fat per   serving: 1g
Protein per serving: 2g
Carbohydrates per   serving: 36g
Fiber per serving: 4g
Sodium per serving: 44mg


Source: Heart Healthy Online


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