Friday, January 11, 2013

Garlic and Rosemary Roasted Sweet Potatoes

The measurements in this one are a rough estimate, as I threw it together last minute and didn't measure a thing.  This is my best guess, but there's room for error for sure!

Garlic and Rosemary Roasted Sweet Potatoes


2 large sweet potatoes, diced into 1" chunks - leave peels on (best news ever)
1 TBSP minced garlic
2 TBSP olive oil
2 TBSP fresh rosemary leaves
1 TBSP dried thyme
1/2 TBSP coarse sea salt
pepper, to taste


Boil sweet potato chunks until soft but still firm (does that make any sense?) dente.  Remove potatoes from water; drain thoroughly. 

Preheat broiler to 400 F. Set oven rack to one above middle.

Place drained potatoes in large mixing bowl, add remaining ingredients, toss until coated evenly.

Pour potatoes out on baking sheet in single layer.  Broil for about 10 mins.  I might be making this time up.  Watch them, every oven is different.  You'll want to take them out when they start to brown a bit.  When this happens, take them out and flip 'em over and stir them up.  Broil another 10 mins or whatever time frame is realistic. 

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