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Rosemary-Roasted Sweet Potatoes
We're very partial to sweet potatoes, in part because of their wonderful flavor, in part
because they brighten the plate. This particular sweet potato recipe is quickly becoming
a favorite, with its very distinctive mix of aromas and tastes and its easy preparation.
| 3 lbs. sweet potatoes |
2 t. minced garlic |
| 1 T. fresh rosemary |
2 T. olive oil |
| 1/2 c. minced fresh parsley |
1 t. salt |
| 1/2 t. freshly ground pepper |
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- Preheat the oven to 375o.
- Peel the sweet potatoes, and cut them into 1 inch cubes.
- In a large bowl, toss together the sweet potatoes, garlic, rosemary, and oil.
- Transfer the potato mix to a baking sheet, spreading out the potatoes into a single layer.
Bake until tender, about 50 minutes. (At least once, move the potatoes around on the
baking sheet to prevent sticking. You might want to sprinkle them with a little more
olive oil at this point.)
- Tranfer the potatoes to a serving bowl. Toss them with the parsley, salt, and pepper.
5-6 servings
Source: Joyce Piotrowski, The Washington Post
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