Rosemary Sweet Potatoes

Since I pinned this recipe on Pinterest two weeks ago, I have made these sweet potatoes about four times. They are sweet, yet salty with not much guilt.
Sweet potatoes are nutritionally rich. They are packed with calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body. Their high levels of Vitamin A and beta-carotene means sweet potatoes are a skin superfood.
Their high potassium content means sweet potatoes can alleviate muscle cramps which are often related to potassium deficiency. During times of stress, the body uses more potassium, so eating sweet potatoes can help protect you from the negative health effects of tension.
So are you ready to incorporate this vegetable into your everyday foods? I'm convinced!

INGREDIENTS:

2-3 large sweet potatoes, peeled and sliced 1/4in-1/2in thick

2 TBSP butter

1-2 sprigs fresh rosemary, finely chopped (pull the leaves off of the twig backwards)

salt to taste

1. Preheat oven to 375. In a small saucepan melt butter and add rosemary; remove from heat. Place cut sweet potatoes in a large mixing bowl. Pour butter mixture over potatoes and mix well. 

2. Layer the potatoes on a baking sheet in a single layer. Season with salt. Bake for 12 minutes. Flip and bake for an additional 8 minutes. Serve hot as a side dish or even as a snack.