Roasted Sweet Potatoes With Rosemary

Roasted Sweet Potatoes With Rosemary

Ingredients:
2 large sweet potatoes, peeled and cut into 1-inch cubes
1 large sprig of picked rosemary leaves
3 tablespoons butter
4 cloves garlic, crushed
Freshly ground black pepper, to taste

Directions:
Preheat oven to 425 degrees.
Fill a pot with cold water, place in the sweet potato cubes and bring to a rapid
boil. Drain the potatoes in a colander and let steam and dry.
Using a mortar and pestle, grind the rosemary leaves.
Heat a roasting pan on the stove with medium-low heat, add the fat, rosemary
and sweet potato cubes and season with pepper to taste. Without cooking, blend
everything together.
Place the roasting pan in the oven and roast for approximately 20 to 25 minutes
or until crispy and tender. Be sure to stir the potatoes occasionally for an even
texture.
Serve warm.
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Serves 2
Orange vegetables are always a hit around Thanksgiving and fall. Despite the
simplicity of this side dish, it is delicious and extremely easy to prepare, and will
add a nice touch to any dinner.