I feel I’m always at the grocery store. Whether it is for some random ingredient I forgot, or just being lazy and not planning out my ‘weekly’ meal plan I feel everyone does…which is smart. I just don’t think like that. Anywho, this is so random but I was grabbing my normal things I needed from produce and saw the sweet potatoes and wanted to make something with that…and I made it happen. This goes excellent with one of the recipes I shared, Roasted Pork Tenderloin. It was yummy. Plus, I love roasted veggies. So I couldn’t go wrong. Thanks again to Fork Knife Swoon for sharing this!
Sweet Potatoes (With Honey & Rosemary)
2 lbs sweet potatoes, cut into 1-inch chunks
2 tbs olive oil
2 tbs honey
4- 6 sprigs fresh rosemary
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper
1. Preheat oven to 400º.
2. Place sweet potatoes in a flat layer on a 9-by-13-inch baking pan or rimmed baking sheet. Place rosemary sprigs on top of sweet potatoes. Drizzle with olive oil and honey. Sprinkle with salt and pepper.
3. Roast, stirring occasionally for 35 to 45 minutes or until sweet potatoes are fork tender. Serve hot.
Brushes & Burp Cloths 