While experimenting with various recipes for use on the food truck, I came across this one for a side dish that can go well with burgers, sandwiches and as a small meal all to itself. Check it out, cook em and give me your feedback.
PREP: 15 MIN. BAKE: 30 MIN.
YIELD: 4 SERVINGS
3 Tbsp. olive oil
1 Tbsp. minced fresh rosemary
1 garlic clove, minced
1 tsp. cornstarch
¾ tsp. salt
1/8 tsp. pepper
3 large sweet potatoes (about 2 ¼ lbs.), peeled and cut into ¼-in. julienned strips
In a large resalable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat
- Arrange in a single layer in two 15-in. x 10-in. baking pans coated with cooking spray. Bake uncovered, at 425 for 30 – 35 minutes or until tender and lightly browned, turning ovvassionally
Nutrition Facts: 1 serving equals 256 calories, 10g fat (1g saturated fat), 0 cholesterol, 459mg sodium, 39g carbohydrate, 5g fiber, 3g protein.