Roasted Sweet Potatoes with Rosemary

Here is another fantastic sweet potato recipe. 

Roasted Sweet Potatoes With Rosemary Adapted from Jo's Health Corner Misc

 1 pound sweet potatoes or yams cut into cubes

1 large sprig of rosemary

3 tbsp. lard, duck, or goose fat

5 cloves of garlic, smashed

sea salt and freshly ground black pepper
( I added more garlic and rosemary than the recipe called for)

Preheat oven to 425 degrees. Bring the sweet potatoes to a rolling boil in a pot with salted cold water. Remove when it boils. Melt the fat in a roasting pan/dutch oven, and add the garlic and rosemary. After a couple of minutes add the potatoes and mix. Remove from the heat right away and season with freshly ground black pepper. Put the roasting pan in the oven until the sweet potatoes are done. 

Modifications:

-I added a bit of onion.

Here's what you'll need:

Preheat the oven to 425 degrees.

Cut up a couple of large sweet potatoes

Put sweet potatoes in water and boil.  Remove after a minute or so of boiling.

Cut up part of an onion. 

Mash up 3 or 4 good-sized garlic cloves.

Add a rosemary sprig.

Just as the sweet potatoes are starting to boil, put some olive oil in an oven-safe dutch oven along with the onion, garlic, and rosemary.  Cook on medium-high for a minute or two.

Add the sweet potatoes and stir.

Pop it into the oven for about 20 minutes or until tender.

What you'll end up with:

Our Thoughts:

Once again, we loved this dish.  The carmelization of the onions and the sweet potatoes were a perfect match.  By boiling the potatoes first, they did not get the crunchiness that some of the other sweet potato recipes I've made but these tasted like a more traditional dish.

Hope you enjoy!

April