Healthy Eating: Rosemary roasted sweet potatoes

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A delicious twist to a classic side dish

3 pounds sweet potatoes

1/4 cup olive oil

2 cloves garlic, minced

2 teaspoons dried rosemary, crushed

1 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon hot red pepper flakes

Preheat oven to 375 degrees. Peel sweet potatoes and cut into 1-inch chunks. Mix oil with remaining seasonings. Toss the potatoes in the olive oil mixture until evenly coated. Spread potatoes in a single layer in shallow roasting pan and roast for 45 minutes or until well browned, stirring occasionally. Serves 8.

Adapted from Mary Ann Ninger’s recipe in the "Fair Family Favorites — Celebrating 100 Years of the Routt County Fair." Copies of the cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.

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