Rosemary Parmesan Sweet Potato
By Cookie and Kate · Cookie and KatePublic
Your rating · the average is public, yours is not
A simple, savory baked sweet potato. This sweet potato would be fantastic as a side dish or accompanied by a giant green salad.
- Prep
- 5 min
- Cook
- 50 min
- Total
- 55 min
- Servings
- 1
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Recipe source
This recipe was taken from Rosemary Parmesan Sweet Potato · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 1 person
- 1sweet potato
- 2 tbspchopped green onions
- 2 tbspgrated Parmesan cheese
- —pat of butter
- 1 tspfinely chopped fresh rosemary
- —freshly ground sea salt and black pepper, to taste
Steps
- 1
Bake your sweet potato: scrub it with a vegetable brush and throw it in the oven at 205°Cor about 45 minutes. I didn’t even bother poking holes in the potato beforehand.
- 2
Slice the potato lengthwise, and squish the ends toward the middle a bit to open it up. Fill with remaining ingredients (amounts given above are approximate, use your best judgment).
Per portion
- Calories
- ~1.3 kcal
- Protein
- ~7 g
- Fat
- ~4.7 g
- Carbs
- ~31.9 g
- Fiber
- ~0.4 g
- Sodium
- ~143.4 mg
One ingredient still needs a USDA food link. Any figures below include only weighable linked amounts. Shown for one portion.
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- Milk
Partial · 5/6 ingredients linked
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