Rosemary-Roasted Sweet Potatoes

Ingredients:
2 pounds sweet potatoes, cut into chunks
1/4 cup toasted pine nuts
3 cloves garlic, peeled and coarsely chopped
1 tablespoon chopped fresh rosemary, or 1/2-tablespoon dried
2 tablespooons chopped parsley
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
In casserole dish, combine sweet potatoes, garlic, rosemary and olive oil. Toss to coat.

Bake at 375 degrees for 45-50 minutes, turning occasionally.

Just before serving, sprinkle with pine nuts, parsley, salt and pepper.

Serving Suggestion:
Serve as a side dish to accompany a poultry entree.

Makes 6 servings.

Nutritional information per serving:
Calories: 234
Protein: 4g