Yield: 6 (3.5 oz) servings
Ingredients:
- 2 lbs peeled and cubed sweet potatoes (3/4” – 1” cubes)
- 4 teaspoons olive oil
- 1 ½ teaspoons dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon minced garlic
- 1 oz Parmesan cheese, freshly grated (I used the smallest holed side of a box grater)
Directions:
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
- Place the sweet potato cubes in a large bowl and drizzle with olive
oil. Stir to coat, making sure oil is evenly distributed on the
potatoes. Add the rosemary, salt, pepper, garlic and Parmesan and stir
until well combined. The cheese and seasonings should stick to the
potatoes.
- Spread the potatoes across the parchment-lined baking sheet in a
single layer and make sure to sprinkle anything left in the bowl over
top. Place the potatoes in the oven for 35-40 minutes until the potatoes
are browned on the bottom and soft in the middle.
Weight Watchers SmartPoints:
6 per (3.5 ounce) serving
Weight Watchers Points Plus:
4 per (3.5 ounce) serving
Nutrition Information:
176 calories, 31 g carbs, 6 g sugars, 4 g fat, 1 g saturated fat, 4 g protein, 5 g fiber