Lynne M. Giffen's Recipe

Rosemary Sweet Potatoes

Category: Recipes

Preparation time 15 minutes
Roasting Time 1 hour
Makes 6 to 8 servings

5 large sweet potatoes
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) chopped fresh rosemary or 1 tbsp (15 mL) dried rosemary,
crumbled
1 tsp (5 mL) each salt and ground black pepper

1. Preheat oven to 350F (180C). For easier cleanup, line a rimmed baking
sheet with foil, if you like. Peel potatoes. Cut into large chunks about
1-1/2 inches (3.5 cm). Place in a very large bowl. Drizzle with oil. Chop
rosemary, then sprinkle overtop along with salt and pepper. Toss until well
coated. Spread out on baking sheet. Roast, uncovered, in centre of preheated
oven or on bottom rack underneath our Maple-Dijon Glazed Pork Roast (also in
the Recipe File) until potatoes are very tender, stirring occasionally,
about 1 hour.