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Sweet Potatoes with Rosemary

Roasted Sweet Potatoes with Rosemary

Giorgos Tsoulis
The natural sweetness of the potatoes pairs beautifully with aromatic rosemary, creating a deliciously savory side dish or very light main.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine International
Servings 5 servings

Ingredients
  

  • 4 large sweet potatoes cut into wedges
  • 3 sprigs of rosemary
  • 2 onions thinly sliced
  • 2 cloves garlic minced
  • coarse salt
  • pepper
  • olive oil

Instructions
 

  • Preheat the oven to 180°C/356°F, on convection mode.
  • Arrange the sweet potatoes, garlic, onions, and rosemary on a baking tray lined with parchment paper. Season with coarse salt and pepper, drizzle with a bit of olive oil, and mix everything with your hands, wearing disposable gloves.
  • Cover the tray with aluminum foil and bake the sweet potatoes in the oven for 45 minutes. For the last 15 minutes, remove the foil to allow them to crisp up.
  • Once ready, serve the sweet potatoes hot and enjoy their delicious aroma!

Notes

Chef’s tip: Use coarse salt to create a greater contrast with the sweet flavor of the sweet potato.
Roasted Sweet Potatoes with Rosemary
Roasted Sweet Potatoes with Rosemary
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