I really, really enjoyed these sweet potatoes. This would make a great main dish if you add some cooked ground pork sausage or diced chicken sausage too! The rosemary is really evident in this recipe, which I like. But if you aren't a fan of rosemary, I would substitute it with something else, like thyme?
4 medium-sized sweet potatoes, peeled and cut
into bite-sized pieces
1 large sweet onion, chopped into similarly sized pieces as potatoes
2-3 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
Kosher salt
Freshly ground black pepper
Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don’t burn. Remove from oven and season to taste with additional salt and pepper.
1 large sweet onion, chopped into similarly sized pieces as potatoes
2-3 tablespoons olive oil
1 heaping tablespoon chopped fresh rosemary
Kosher salt
Freshly ground black pepper
Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don’t burn. Remove from oven and season to taste with additional salt and pepper.
This dish would be on my favorites list for sure. I love sweet potatoes, rosemary and onions.
ReplyDeleteMe too!! I'm definitely adding some chicken sausage next time to make it a main dish.....I might have to make it for lunch now. :)
ReplyDelete