Crispy on the outside, soft and delicate on the inside with the freshness of rosemary, this is the perfect side dish to any meat or fish. Pair with a crisp veggie like broccoli or asparagus. Try this tonight!
Ingredients:
- 2 large sweet potatoes, peeled and cubed in 1 in pieces
- 2 – 3 tbsp olive oil
- 1 – 2 tbsp chopped fresh rosemary
- 1 tsp pink Himalayan salt (or kosher salt) – more or less to taste
- 1/2 tsp ground black pepper
Directions:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Place your cubed sweet potatoes in a large bowl and drizzle with the olive oil. Add your chopped rosemary, salt and pepper and toss with your hands to coat. (Tip: keep a paper towel or cloth handy to wipe the oil from your hands.)
- Pour the seasoned sweet potatoes onto your foil lined baking sheet and put on the middle rack of the oven. Bake for 15 minutes, take tray out of oven and using a spatula, turn over the cubes as best you can.
- Put tray back in the oven and cook for 15 to 20 more minutes. (Until cubed sweet potatoes are tender.
- Optional: Turn oven on broiler and put the tray back in for 1 to 2 minutes until golden brown.
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