4 large or 6 medium sweet potatoes (approximately 24-30 oz)
1 tbsp olive oil
1-2 sprigs of fresh rosemary
1/2-1 tbsp sea salt and a pinch of black pepper
1 tbsp of minced garlic
1/2 c fresh grated parmesan cheese
Pre-heat oven to 350 degrees
Slice sweet potato 1/4 inch thick with skin on. Toss the sweet potatoes with olive oil, rosemary, garlic, salt and pepper. Bake 45 min. or until tender. Add parmesan to the top and bake another 5-7 min.
Makes 4-6 servings, macros for 4 oz serving:
Give this same recipe a shot with red potatoes or Yukon golds, and play around with different fresh herbs, flavored olive oils and even different types of pepper! These are also wonderful chilled, and mixed into a green salad with your favorite meat, or even tossed with fresh green beans as a side dish. Be creative! Simple little adjustments and creative uses can make the same foods we eat day in and day out seem new and different!
Recipe Courtesy of Susie Lovaglio – ‘American Muscle Supply Athlete’