Roasted Rosemary Sweet Potatoes, #1 Sweet Potatoes 8 ways

First in a series of 8..our magic number. It is fall and that means Sweet potato and Yam time.  So many potatoes, so good for you, so tasty, and so so much you can do with them.  Let us see how the 8 Broads use this wonderful vegetable.

This recipe involves rosemary which is one of my favorite spices to cook with.  We have a great big rosemary bush just outside the front  door of the Inn.  Makes coming in the door smell so good all year round.

Simple and sweet, this is all you need for great Roasted Sweet Potatoes:

INGREDIENTS  to serve 12

8-10 Medium sized Sweet Potatoes or Yams
2 Tablespoons Olive Oil
2 Tablespoons fresh chopped Rosemary ( or more if you are like me and LOVE Rosemary)
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Slice potatoes crosswise into round slices about a 1/4 inch thick.  Place sliced potatoes into a large plastic bag that you can seal, like a Ziplock bag.  Add olive oil, chopped rosemary, kosher salt and pepper to the potatoes in the bag.  Seal bag and shake well until potatoes are evenly covered with all the ingredients.  Get as much air as possible out of the bag and then let sit in refrigerator overnight.

Next morning:  Preheat oven to 400 degrees and drain liquid from the bag.  Bake the potatoes at 400 degrees for approximately 45 minutes, or till tender.  Every 10-15 minutes, remove from oven and stir to ensure even browning.

Makes a wonderful side to any egg dish you are serving.

Joyce Schulte
Chambered Nautilus Bed and Breakfast Inn
The Seattle Broad

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