You may have noticed in some of my other posts that I really LOVE roasted vegetables. While I eat my veges cooked just about any way, roasted with a little olive oil and seasonings is a really nice treat! Almost everyone in the family loves sweet potatoes. I say almost because they are not Cal’s favorite, although if I do not specify what they are, he tends to eat them. Still, they are not his favorite and I really can’t complain because he loves just about every other vege out there, including beets and Brussels sprouts which I think might be a challenge for some kids. So, while Cal is away on a camping trip, we are having roasted sweet potatoes for dinner.
These are really easy to make. Chop the sweet potatoes into bite sized pieces and add to a large bowl. I like to leave the skins on because I think they have lots of good fiber in them. If you like yours peeled, that’s fine too.
Just a tip when cutting round things – cut a slice off then turn it flat side down so that your are not fighting with the “roundness” of the sweet potato. It’s safer too.
Once the sweet potato chunks are in a large bowl, pour in 3 Tbsp. of olive oil and toss. Add salt, pepper, garlic, and rosemary, then toss well to coat evenly.
Spread onto a cookie sheet.
Put the tray in the oven and turn the heat to 425 degrees. Bake for about 30-35 minutes, depending on how well done you like them. I find this method of no pre-heating works best, but if you want to pre-heat, these will take about 1 hour to get nice and carmelized. Something about the quick heat-up gives the veges a jumpstart that makes them cook up nice and crispy.
Roasted Sweet Potatoes with Rosemary
Ingredients
- 5-6 medium sized sweet potatoes washed or peeled
- 3 Tbsp. olive oil
- 3 Tbsp. fresh rosemary or 2 tsp. dried rosemary
- 1/2 tsp. garlic powder
- 2 tsp. salt
- freshly ground pepper to taste
Instructions
- Chop the sweet potatoes into bite sized pieces.
- Add the sweet potatoes to a large bowl.
- Add the oil and toss.
- Add the seasonings and mix until evenly coated.
- Spread on a baking sheet and bake at 425 degrees for 30-35 mins if starting from a cold oven or 1 hour if pre-heated.