October 24, 2009

Rosemary Sweet Potatoes

Recently, we published a recipe for Roasted Spiced Sweet Potatoes, but here's a slightly different twist on the same theme. That recipe proves that the sweetness goes well with spiciness. This recipe will show how well that sweetness also compliments savory herbs like rosemary.

This is a perfect wintertime dish, mainly because it requires lengthy cooking in a hot oven. Nothing like warming up the house with the mouth-watering fragrance of roasted sweet potatoes!

Rosemary Sweet Potatoes


2 T unsalted butter
2 T olive oil
1 T fresh rosemary, or 2 t dried
3 medium sweet potatoes, peeled
1 t salt
¼ t black pepper


1. Preheat the oven to 450ยบ. Melt the butter with the olive oil in a small skillet, then add the rosemary. Set aside.

2. Cut the sweet potatoes lengthwise in ½-inch thick wedges and place in a large bowl. Season with salt and pepper, and drizzle on the butter mixture. Toss gently.

3. Arrange wedges in a single layer on a baking sheet. Bake in the upper part of the over for 10 minutes. Turn over and continue baking another 10 minutes or until the potatoes are slightly browned. Serve hot.

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