Sweet potatoes roasted with rosemary and garlic
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sweet potatoes, peeled, cut |
| Diagonally in 1/2\" slices | ||
| 3 | larges | Cloves garlic, peeled and |
| Thickly sliced | ||
| 2 | tablespoons | Olive oil |
| 1½ | teaspoon | Dried rosemary |
| Kosher salt and freshly | ||
| Ground pepper to taste | ||
Directions
Set oven at 375 F. In a medium bowl, combine the sliced sweet potatoes with the garlic and oil. Crush the rosemary in your fingers, and sprinkle it over the potatoes. Add the salt and pepper. Toss the potatoes until they are coated with the oil. In a roasting pan, spread the potatoes in one layer. Arrange the garlic on top of the potatoes. This helps avoid their burning as the dish cooks. Bake 35 to 40 minutes. Serve warm or at room temperature.
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