Roasted Rosemary-Garlic Sweet Potatoes
Yield: 10 servings
- 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.
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