Cinnamon tricks you into feeling like you’re eating something sweet, and the rosemary and salt keep things from getting too sweet.
These are simply divine and so easy to prepare.
Serves: about 4 servings
INGREDIENTS
- 2 large sweet potatoes, peeled and sliced into matchsticks or wedges
- 2-3 sprigs fresh rosemary
- 1-2 tsp cinnamon
- salt, to taste
- olive oil or avocado oil
INSTRUCTIONS
In a large bowl, toss sweet potatoes with enough olive oil to coat them (they should be shiny--you don't want them sticking to your pan). Sprinkle with cinnamon and a hefty pinch of salt. Stir to combine evenly.
Spread sweet potatoes out onto a baking sheet, trying not to let any wedges overlap. Place rosemary sprigs on top.
Roast at 400 degrees for 20 minutes. Stir, and roast another 10-15 minutes, or until wedges are tender and browning.
Discard rosemary sprigs and enjoy!
NOTE
If the cinnamon-rosemary combo sounds just too strange for you, you can certainly choose one flavor (cinnamon OR rosemary) and go with that. Fresh rosemary smells a bit strong and you may think you are roasting a Christmas tree, but I promise the end result doesn’t taste like a Christmas tree. It tastes delicious.
Source: One Lovely Life
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