Preheat oven to 425 degrees. Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander. In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once. Yield: 4 servings Notes: Recipe courtesy of Georgia Downard, Reasons to Roast Recipe by: Cooking live Show #9024 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (791g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 684 (98%)|
|Amt Per Serving||% DV|
|Total Fat 76g||101 %|
|Saturated Fat 44.7g||224 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 183.2mg||56 %|
|Sodium 12.7mg||0 %|
|Potassium 97.7mg||3 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.8g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 698
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