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
|Prep time||10 minutes|
|Cook time||40 minutes|
|Total time||50 minutes|
|Meal type||Side Dish|
- 3-4 medium sweet potatoes
- 1 tablespoon fresh rosemary (minced)
- Olive Oil
- Salt and Pepper
|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.|
|Roast sweet potatoes in the oven for 20 minutes, flip and return to the oven for another 15-20 minutes until cooked through.|