Roasted Sweet Potatoes With Rosemary

We love roasted sweet potatoes in our family, and it is also a perfect replacement for the potatoes. Potatoes has a high glycemic index we don't eat it as often.

Sweet potatoes are packed with the antioxidants beta-carotene and vitamin C and E. They are part of the morning glory family and they don’t belong in the same family as potatoes. They are rich in complex carbohydrates and low in calories. A four oz serving of sweet potatoes will provide more than 14 milligrams of beta-carotene. Sweet potatoes are high in fiber and suitable for people with diabetes. The fiber indirectly lowers blood sugar by slowing the rate at which food is converted to glucose and absorbed into the blood stream. Sweet potatoes also contain vitamin B6 and folate.

I found a new recipe on a Paleo diet website and we tried it for  the first time on Thanksgiving. It is a really easy and delicious recipe.

Roasted Sweet Potatoes With Rosemary

 1 pound sweet potatoes or yams cut into cubes

1 large sprig of rosemary

3 tbsp. lard, duck, or goose fat

5 cloves of garlic, smashed

sea salt and freshly ground black pepper
( I added more garlic and rosemary than the recipe called for)

Preheat oven to 425 degrees. Bring the sweet potatoes to a rolling boil in a pot with salted cold water. Remove when it boils. Melt the fat in a roasting pan/dutch oven, and add the garlic and rosemary. After a couple of minutes add the potatoes and mix. Remove from the heat right away and season with freshly ground black pepper. Put the roasting pan in the oven until the sweet potatoes are done. 

This post is linked to:
Sunday School at Butter Believer!
Fat Tuesday