Roasted Sweet Potatoes

1-1/2 lbs sweet potatoes, peeled and cut into 1/4" thick slices
2 tsp chopped fresh rosemary, or 1 tsp dried rosemary
1/2 tsp garlic salt
1 tbl olive oil

Preheat the oven to 400F. Spray a 9x13" baking pan with cooking spray.

Put all the ingredients in a large bowl and toss to coat.

Spread the potatoes in the baking pan in a single layer. Bake for 15 min., turn and bake another 15 min. or until tender.

4 servings

Sweet Potato Pancakes

2 sweet potatoes (8 oz each), baked
1/4 cup skim milk
1/4 cup 1 egg, separated
4 tsp maple syrup (sugar-free is OK)
1/4 tsp salt
1/8 tsp cinnamon
pinch nutmeg
1/4 cup flour
1/2 tsp baking powder

Peel the skin off the potatoes. Mash the flesh in a medium bowl. Add the milk, egg yolk, syrup, salt, cinnamon, and nutmeg. Stir the flour and baking powder together, then stir into the potato mixture until well blended.

In another bowl, beat the egg white with an electric beater until soft peaks form. With a rubber spatula, fold the egg white into the potato mixture until just blended (don't overmix it).

Spray a large nonstick skillet with cooking spray and set over medium heat. Drop the batter into the skillet by rounded tablespoonfuls, flattening slightly to form six 2" patties. Cook until golden and set, about 1-1/2 min. per side. Transfer to a warm plate and keep warm. Repeat with the rest of the potato mixture to make 24 pancakes.

Serve with additional maple syrup if desired.

4 servings

Sweet potato salad with orange rosemary mayo

4 baked sweet potatoes, cooled and peeled after baking, then cubed
3 scallions, chopped
1 cup orange rosemary mayonnaise
salt and pepper to taste

Toss ingredients together. Refrigerate until ready to serve.

4 servings

Orange Rosemary Mayonnaise:
1 cup orange juice
1/3 cup light mayonnaise
1/3 cup light sour cream
1 tsp finely chopped fresh rosemary (or 1/2 tsp dried)
1/4 tsp salt