Roasted Rosemary-Garlic Sweet Potatoes

Coastal Living
10 servings


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5 large sweet potatoes, peeled and cut into 1 1/2-inch chunks (about 4 1/2 pounds)
10 large garlic cloves, crushed
1/3 cup olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh rosemary sprigs


Toss together sweet potatoes, garlic, and olive oil in a large, lightly greased roasting pan; sprinkle with chopped rosemary, salt, and pepper.

Bake, uncovered, at 450° for 30 to 35 minutes, stirring every 10 minutes or until potatoes are tender and brown. Garnish, if desired.

Created date

September 2001