Roasted Rosemary Sweet Potatoes

I have never been too fond of potato's, mashed potatoes never enticed me, french fries were predominantly vehicles for my beloved ketchup growing up, and even in stews or roasts they would be pushed to the side. As I became more open to trying new foods, I gave sweet potatoes a go one day on a salad at a restaurant. It was love at first bite. Ever since sweet taters have been my jam! Especially in the fall months, topped with almond butter (TO. DIE. FOR.).

I've prepared them so many ways over the past few years and this by far is one of my new favs. I fell in love with them and their sweetness initially. More recently I have been experimenting with savory combinations, so last week I decided to add rosemary as it's a normal seasoning to be found with potatoes & they turned out marvelously. So much so that I've decided to share with you all. This recipe is very versatile and can be altered with various seasonings, for example I will switch out the rosemary and instead use cumin to add sweet potatoes to burrito/taco bowls or to compliment my tacos as a side. Hope you enjoy!


Ingredients:

2-3 medium sized sweet potatoes, cleaned and chopped into bite sized pieced.
3 Tbsp avocado oil (you can use olive oil)
1 Tbsp garlic powder
1 Tbsp rosemary
Salt + pepper

How to:

Preheat oven to 415 degrees
Start with cleaned sweet potatoes and chop into bite sized pieces (see picture for reference).
Place in a large bowl and drizzle oil on top, toss until all have a nice coating on them, this adds to the crisping of the potato along with a wonderful and satisfying mouthfeel when eating. Once coated, sprinkle remaining ingredients and toss till evenly seasoned.
Roast for 20-25 mins, tossing half way through to get nice crisp edges.