Herbed Roasted Sweet Potatoes

Christina Schmidhofer

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

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 34%
  • Protein: 1.8g
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Carbohydrate: 27g
  • Fiber: 3.3g
  • Sodium: 15mg
  • Cholesterol: 0.0mg

Ingredients

  • 8 sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
  • 1/2 cup olive oil
  • Salt and fresh-ground pepper
  • 16 sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry

Preparation

  1. 1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.
  2. 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.
  3. 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).
  4. 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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