Set oven at 375 F. In a medium bowl, combine the sliced sweet potatoes with the garlic and oil. Crush the rosemary in your fingers, and sprinkle it over the potatoes. Add the salt and pepper. Toss the potatoes until they are coated with the oil. In a roasting pan, spread the potatoes in one layer. Arrange the garlic on top of the potatoes. This helps avoid their burning as the dish cooks. Bake 35 to 40 minutes. Serve warm or at room temperature. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (914g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 650.4mg||22 %|
|Potassium 3072.9mg||81 %|
|Total Carbohydrate 184.4g||54 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 156.6g|
|Protein 14.7g||21 %|
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Calories per serving: 850
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