Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.
Rosemary Roasted Sweet Potatoes
Recipe courtesy Chloe Coscarelli
(4 servings)
16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper
1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.
lately I’ve been loving sweet potatoes!!! thanks for sharing
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YUM – so simple and perfect!
Reblogged this on Chef Ceaser.
I marinated sweet potatoes and carrot with soya sauce and them grilled them in the oven . So delicious and thank you for sharing 👏
Sounds great!
Just love your sweet potatoes!
Thanks for taking the time to comment, Megala!
Love the flavour of rosemary on roasted potatoes, great side dish 😄
Agreed! Rosemary is such a distinctive and warm flavor 🙂
These look amazing! I might have to try this with my wife’s vegan roast dinner. 😋
Sounds good, Michael! Thanks for stopping by 🙂
Love that dazzling colour . Simple yet delicious and healthy recipe
Agreed 🙂
Okay now I HAVE to try this.