Herb Roasted Sweet Potatoes
Sweet potatoes are my favorite. Period. My three vices are: eggs, bacon and sweet potatoes. Why? They are so dang versatile. I can use sweet potato puree as a base for baking a loaf, make a breakfast hash with them, microwave them and eat them for a snack, really the possibilities are endless. My second favorite thing to do with sweet potatoes is: roasting them smothered in coconut oil and then topping them off with some nut butter and cinnamon. It is the ultimate treat! I say second favorite because this recipe has now become my favorite way to devour them. I love experimenting with different herbs and potatoes. Garlic and dill used to be my favorite combination, but that has now been replaced by: rosemary and thyme. This flavor combination is also my favorite on a rack of lamb. I can’t imagine what kind of foodgasm I would have if I were to eat R&T lamb AND sweet potatoes in one sitting. Whew.
I feel like there is no stopping me now that I have tried this combo. I will probably go on and on and make herb roasted sweet potatoes with a gajillion herb and spice combinations. No one can stop me! And why would they? If I didn’t experiment as much as I did in the kitchen, I would have been bored eating Paleo years ago, I am sure. Playing around with flavor combinations is really what has kept me going strong. It’s easy to get bored of seasoning everything with garlic, salt and pepper. How many times in a row can we do that anyways before we toss in the towel (is that the right phrasing?…)
With words like foodgasm and gajillion, I can assure you I am over the top excited for you to try this recipe. That, and I am trying to lure you in, keep your attention and make you laugh out of control. No, not all three- I’m not that cool. Just one will do… Anyways, these taters will be perfect for a grab and go snack or to add as a side with breakfast, lunch or dinner. Hell, they can be your midnight snack RIGHT before bed if you want, mmmmm you will certainly dream sweet if you do that.
- Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Thoroughly wash your sweet potatoes. These bad boys are DIRTY things. I use a scrubby brush, and I am always shocked how much dirt comes off. *You can peel them if you'd like, but I love leaving the skin on*
- Slice them into wedges 3/4-1" thick, and stick them in a large bowl.
- Cover the bowl with cold water and ice cubes, and let the sweet potatoes sit for 20-30 minutes. Then, drain out the water and ice and pat the potatoes dry.
- Melt the coconut oil or butter. Then cover and massage the sweet potatoes with the mixture.
- Lay out the sweet potatoes on the parchment lined baking sheet, and sprinkle the spices on top of the wedges. I find if you try mixing the spices into the sweet potatoes with your hands, you end up with a lot of the herbs stuck in the bowl or on your hands.
- Now, bake for 30-40 minutes or until brown and cooked through.
- Let them cool and ENJOY THEM!
There is no Nutrition Label for this recipe yet.