I am a big fan of sweet potatoes except the mushed up ones that some people serve at Thanksgiving.
I like them baked, boiled, and roasted. This recipe may make sweet potato haters into sweet potato lovers because it combines that popular flavor combination of sweet and savory.
First I peeled and cut the sweet potatoes. I use a crinkle cutter instead of a knife because those sweet potatoes can be very hard to cut. I mean really hard.
Then I mixed the olive oil, dried rosemary, and minced garlic in a bowl. I actually still have fresh rosemary growing but it was pouring down rain so hard that I just couldn’t bring myself to get out there and pick it.
Then I added the oil mixture to the potatoes and mixed thoroughly with my hands. You can use a spoon if you don’t like the feeling of oil on your hands but I figure the oil might be good for my skin. I popped them in the oven while the chicken was finishing up roasting.
Here is the result. Delicious soft sweet potatoes that all of my kids gave a big thumbs up too. That’s kind of unusual in my house because a couple of them are just a bit picky.
I hope you try these and that you liked them as much as we did! Diane