I love roasted sweet potatoes and make them once a week, on average. My mom loves them, too, so I will be sure to make them in two weeks when she, my Aunt Susan and my sister come for their annual pre-Christmas visit (where I cook all weekend and they string cranberries and popcorn for our tree). I make them a few different ways--sometimes with fresh rosemary, sometimes with shallots and sometimes with sesame oil. The version above includes rosemary, salt and olive oil. I always make more than I need because I could eat an entire tray on my own. Plus they make great leftovers in salads. They're a perfect addition to a Thanksgiving spread.
Note: If you want to add shallots, finely chop 1 large shallot and mix with sweet potatoes, oil and rosemary, if you like. Sometimes I'll substitute sesame oil for the olive oil and add nothing else to the potatoes. You can experiment and decide which combo you like best.
- 2 extra large sweet potatoes, peeled and cubed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- Sea salt to taste
- Preheat oven to 450°.
- Place rimmed baking tray in heated oven for a few minutes.
- Toss sweet potatoes with olive oil, rosemary and sea salt and pour onto heated tray. (You want them to lay flat, so you might need more than one tray.)
- Place tray in oven (I prefer roasting vegetables on the lower rack) and roast for 25-30 minutes, tossing occasionally until browned and tender.
- Remove from oven and serve.