While I enjoy spending a long time in the kitchen preparing fancy meals, I definitely appreciate those dishes that are quick “go-to” staples, the ones I can just throw in the oven after a long day. This recipe is perfect for that. Just chop, bake, and season. So simple, yet so good!
Sweet potatoes go with any fish or meat dish, and the leftovers are awesome for breakfast the next morning! Just fry up some eggs and you have a quick and nutritious breakfast. I always keep some sweet potatoes on hand for when I’m at a loss for what to make with dinner.
Not to mention sweet potatoes are loaded with nutritious compounds like vitamins A and C, potassium, manganese, vitamin B5 and B6, and fiber. So feel good about choosing these guys as part of your healthy diet 🙂
Rosemary and Garlic Roasted Sweet Potatoes
This dish is perfect for a quick and delicious addition to any weeknight dinner! Just chop, bake, and season, that's it! Leftovers are perfect with eggs for breakfast too.
- 3 large sweet potatoes chopped into 1" chunks, skin on
- 1/2 tbsp Grass-Fed Butter Substitute Olive Oil or Coconut Oil
- 2 cloves garlic fresh, minced (about 2 tsp.)
- 2 sprigs fresh rosemary chopped, about 1.5 tbsp, OR 1.5 tsp. dry rosemary
- 3/4 tsp. Himalayan salt or sea salt
Preheat oven to 375 degrees F.
Cut sweet potatoes into bite sized wedges (cut in half, then in strips, then wedge).
Place cut sweet potatoes on a baking sheet and toss with softened butter or oil of choice.
Place in oven and roast for 25-30 min.
Stir in the minced garlic and return to oven to finish cooking another 5-10 min or until sweet potatoes reach desired doneness and begin to brown.
Remove from oven and stir in chopped Rosemary, salt, and pepper to taste (you can add a smidgen of additional butter or oil if needed to make the garlic and herbs stick).
Serve and Enjoy.