These potatoes were a nice surprise. In fact, I daresay these are the best sweet potatoes I've ever had. My husband just kept commenting on how awesome they were as he ate, and I admit that I intentionally left the leftovers out of his lunch today so that I might enjoy them one more time. Call me selfish if you must. These will be on my table a lot this season.
Rosemary Sweet Potatoes
- 3-4 sweet potatoes, peeled, cut in half lengthwise, and sliced into 1" thick slices
- 2 T unsalted butter
- 2 T olive oil
- 1 T chopped fresh rosemary or 2 t. dried. I had fresh...the only herb left in my garden that is hardy enough to survive lack of my attention for several weeks.
- 1 t. kosher salt
- 1/4 t. pepper
Heat oil and butter together in a small saucepan over low heat until butter is melted. Pour over sweet potatoes in a large bowl and toss together with salt, pepper, and rosemary. Spread into a single layer on a large baking sheet (I lay parchment down first for easy clean up). Roast at 425 degrees for 20 minutes, flip, and then roast for 10 minutes more or until wedges are nice and tender.