This simple and delicious sweet potato recipe is a recent discovery of mine — and it’s so good that I’ve made it at least once a week since.
I found a recipe for roasted potatoes in Michael’s Betty Crocker cookbook a couple weeks ago, and fully intended to follow the recipe. But then I opened the cupboard door and saw some sweet potatoes. A few modifications and thirty minutes later, this savory side dish flavored with rosemary, thyme, and roasted garlic came out of the oven.
I served this simple side dish with ham and cheese grits, fried andouille and red peppers, and a salad. It was a hit with both myself and Michael! Try this delicious dish for yourself by following the simple recipe below:
Oven-roasted garlic and rosemary sweet potatoes
By Jane and Michael’s Gourmet Extravaganza
- 2 large sweet potatoes
- 2 Tbsp of vegetable oil (we do not recommend using olive oil, because it will smoke and burn around 400F)
- 3 cloves garlic, thinly sliced
- 2 tsp dried rosemary leaves
- 1 tsp dried thyme leaves
- 1/4 tsp salt
- 1/8 tsp pepper
Preheat oven to 450F. Chop the sweet potatoes into 1-inch cubes and toss with vegetable oil in a glass 9″x13″ pan. Sprinkle the remaining ingredients over the potatoes.
Bake uncovered for 20 to 25 minutes, or until potatoes are tender and browned, stirring halfway through. Serve immediately and enjoy!
Additional option: You can also bake these potatoes at 350 degrees, for 45 minutes, if you need to share the oven with another casserole.