Sweet potatoes are not the first thing that comes to mind when you think of savory side dishes. Nor do they present themselves as an obvious pairing for fresh herbs.  More often than not, they appear almost as pseudo-desserts: sweet potato with marshmallows, candied yams, sweet-potato pie. And of course, those dishes are delicious, but the humble sweet potato can do so much more than just be a french-fry stand-in or guiltless sweetened side.

Pairing roasted sweet potato with an herb like rosemary can bring out the tuber’s versatility. The woody flavor of rosemary accentuates the earthy tones of the sweet potato, making its sweetness a minor note and bringing a fuller picture of the potato’s flavor. Instead of a dish that is overwhelmed by sweetness, you have a combination that brings a better balance as a whole. The natural sweetness already contained in a sweet potato is more than enough without adding other sweeteners like honey or brown sugar.

Super easy to make and healthy as well (sweet potatoes are full of complex carbohydrates, minerals, and vitamins), roasting sweet potatoes with rosemary can be you future go to side for barbecues, holiday meals, and more.


Recipe

Time: About an hour

Yield: About 4 dinner sides

Ingredients

  • 1 tbsp. Olive oil.
  • 1 Tsp. Sea salt.
  • 2-3 Medium to large sweet potatoes peeled and cut into bite-sized chunks.
  • 1 Tbsp. Rosemary (dried or fresh).

 

Preparation

Preheat you oven to 350 degrees F.

Peel your sweet potatoes, checking for any signs of sprouts or dark spots. Give them a quick rinse before cutting them into bite-sized pieces, about a half-an inch across. Remove the rosemary leaves from their stems. Give the leaves a few passes with a knife so that they are fragrant but still hold up as pieces individual leaves.

In a bowl, add your cut sweet potatoes. Add your salt, pepper, rosemary, and olive oil, and mix until the sweet potatoes are coated. Place in a 9 x 9 baking tray making sure the sweet potatoes are not stacked on top of each other. Cover with aluminum foil and bake for approximately 35-45 minutes, checking to see that the sweet potatoes are fork tender. Serve immediately or let sit until room temperature.

Refrigerate for up to two weeks or freeze for several months.


Aldo Moreno

See other great recipes on our Blue Lifestyle Food Blog.