- 2 lbs sweet potatoes
- 2 tsp fresh rosemary (1 tsp dried)
- 1⁄2 tsp each salt and pepper
- 2 large cloves garlic, peeled
- 2 Tbsp olive oil
Recipe by Sarah Fritschner
Heat oven to 400°. Peel sweet potatoes and cut them in 1⁄2-inch cubes (size doesn’t matter so much as you want them all the same size). Spread cubes in a pan wide enough to hold them in one layer. Chop rosemary into small pieces (if you’re using dried rosemary it tends to fly all over the kitchen so hold your hand over it). Sprinkle rosemary, salt, and pepper over potatoes. Put the garlic in the pan. Drizzle with olive oil and toss with your hands or a spoon to coat potatoes with oil. Put in the oven and roast until tender, stirring a few times, about 30 minutes. It’s good if they brown a little. Serves 8.