Christina Schmidhofer
Yield
Makes 10 to 12 servings

NOTES: These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

How to Make It

Step 1

Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

Step 2

Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

Step 3

Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

Step 4

Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

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