I love me some sweet potatoes, but unfortunately I typically only eat them over Thanksgiving when they’re covered in marshmallows and brown sugar. Sweet potatoes aren’t often found in our household, but I’m trying bring them in since they’re packed with nutrients and they’re, duh, delicious.
I thought it would be a good idea to come up with a dish that wasn’t fried or smothered in sugar, but healthy and packed with flavor. So I got experimenting and decided to bring in rosemary (because I’m obsessed), and a new favorite recipe was born.
As you can see, you don’t need much for my Sweet Rosemary Potatoes dish, and it’s super easy to throw together.
Here’s what you’ll need:
2 sweet potatoes (washed and cut into 1 inch chunks)
2 cloves of garlic (chopped)
2 tbsp of olive oil
1 tbsp of freshly chopped rosemary (about 2 stems)
Sea salt and freshly ground black pepper (season to taste)
Preheat oven to 375 degrees.
Once the sweet potatoes are washed and chopped, throw them in a large bowl and add the rosemary, olive oil, and garlic.
Sprinkle some sea salt and black pepper, then toss it all together with a large spoon until all the ingredients are blended.
Pour the contents from the bowl onto a baking sheet and place in the oven.
Bake until tender, which takes about 45 minutes to an hour. They’ll look perfectly roasted, like this:
Then, the obvious part…get nomming.
PS…your house will smell amaaaaaazing.
And the best part is you’ll feel great about devouring this delicious dish because it’s packed with vitamins and minerals that your body needs. So go get whippin up some goodness