Herb-Roasted Sweet Potatoes

I have been on a sweet potato kick for months, as you may have noticed by my previous posts. They are great baked on their own, mixed in a hash, fried as chips or french fries- you name it. They are delicious and full of vitamins such as vitamin A and beta-carotene. Here is a super-simple, quick and flavorful way of preparing them as a side dish. This would pair really well with just about anything- turkey, roasted chicken or even salmon. It definitely goes well with a crisp white wine. (I know this from experience.)

Ingredients:
2 large sweet potatoes
1 Tbsp. canola oil
2 sprigs fresh rosemary
1 tsp. kosher salt
1/2 tsp black pepper
pinch crushed red pepper flakes

Preheat oven to 350°. Wash and pat dry the sweet potatoes. Chop them into 1 inch cubes.

Remove the rosemary from the stems and mince. Place the sweet potatoes on a baking sheet with aluminum foil. Coat the sweet potatoes with olive oil. Toss with salt, rosemary, pepper and sprinkle with red pepper flakes.

Bake in the oven for about 20 minutes until fork tender. Serve.

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