My Favorite Roasted Rosemary Sweet Potatoes

I am officially obsessed with sweet potatoes (hence the name of the website). 🙂 If I could eat them for every meal, I probably would. Actually, I definitely would. I try to limit them to a few times a week (which is really limiting them for me). My favorite way to eat them is by roasting them in the oven with fresh rosemary until nice and crispy. I always make plenty so I’ll have extras to eat throughout the week.

Joe and I are heading to Austin this weekend and I couldn’t be more excited! I’m ready for some warmer weather and a break from the normal day to day. I have been doing my Paleo restaurant research and have a long list of places I really want to try while we’re there. There are a ton of places that promote local farms and ingredients which is always great. And we will be getting some of our Texas favs, such as BBQ, Tex-Mex and St. Arnold Beer. Trying to keep things Paleo will be interesting for sure. I will be writing a post after we get back with all of the yummy food highlights. So until then, enjoy one of my favorite recipes!

Roasted Rosemary Sweet Potatoes

Serves 4-6
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Gluten Free
Meal type Side Dish
Rosemary and sweet potatoes pair perfectly for this delicious side dish.

Ingredients

  • 3-4 medium sweet potatoes
  • 1 tablespoon fresh rosemary (minced)
  • Olive Oil
  • Salt and Pepper

Directions

Step 1
Pre-heat oven to 425 degrees F. Thinly slice sweet potatoes and place in a single layer on a large baking sheet. Drizzle with olive oil and season with fresh rosemary, salt and pepper.
Step 2
Roast sweet potatoes in the oven for 20 minutes, flip and return to the oven for another 15-20 minutes until cooked through.
Spread the Word:

Comments