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Warm Rosemary-Sweet Potato Salad

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By Betty Crocker Kitchens
Updated Dec 21, 2011
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Rosemary adds a wonderful flavor to this sweet potato salad that’s baked to perfection - a tasty side dish.

Warm Rosemary-Sweet Potato Salad

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
  • 1 large onion, thinly sliced, slices cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons fresh orange juice
  • 1 tablespoon chopped fresh rosemary leaves

Instructions

  • Step 
    1
    Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
  • Step 
    2
    Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
  • Step 
    3
    In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

Nutrition

136 Calories
5g Total Fat
2g Protein
22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
136
Total Fat
5g
0%
Saturated Fat
1g
0%
Sodium
231mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
4g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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