Here is another of my favorite side dishes. Sweet potatoes actually aren’t my favorite—I’m more of a savory sort myself, but these potatoes are a great mix of both. The sweetness of the potatoes and the caramelization that you get from roasting is a nice contrast to the soft saltiness of the roasted garlic. The rosemary is just the right touch of fresh garden flavor. I serve these with just about any main dish meat, and a light salad or sautéed spinach.
Roasted Sweet Potatoes with Garlic and Rosemary
Serves 4
Ingredients:
2 large or 4 small sweet potatoes, peeled and sliced into ½ inch rounds
8 cloves garlic, peeled
2 tablespoons fresh rosemary, chopped
2-3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Preparation:
Fill a medium saucepan halfway with water and bring to the boil. Add the sweet potato slices and the garlic cloves. Boil for 5 minutes and drain well. (Can be prepared to this point in advance.)
45 minutes before you’re ready to serve, position a rack in the bottom third of the oven and preheat the oven to 375 degrees. Put the sweet potato slices and the garlic on a baking sheet. Drizzle the olive oil over and toss lightly to gently coat the potatoes and garlic with the oil. Sprinkle with the rosemary, salt and pepper to taste. Roast for 15 minutes and turn the slices with a spatula. Roast for an additional 15 minutes or until the slices are nicely caramelized at the edges and nicely browned overall.
