Sunday, September 23, 2012

Rosemary Sweet Potatoes - RECIPE!

Sweet Potatoes are my favorite... Roasted, baked, made into fries, as a casserole... just about anyway possible! I found this yummy recipe a couple weeks ago and made some tweaks to use what I had in my pantry, and to use up some of the fresh rosemary from our herb garden. Super simple!

What you need:
5 Cups Sweet Potatoes, peeled & cubed {about 2 large potatoes}
2 Tbls Olive Oil, divided
1/4 Cup Honey
3 Tbls Red Wine Vinegar
3 Tbls Fresh Rosemary, coarsely chopped
2 Garlic Cloves, minced
1/2 tsp Salt
1/2 tsp Freshly Ground Pepper

Coat cubed sweet potatoes with 1 Tbls olive oil and roast in a single layer for 35 minutes at 450 degrees {Potatoes will get slightly browned}. 
Chop your rosemary... {and make sure you use a hideous neon green chopping board...}. 
While potatoes they are roasting, whisk together 1 Tbls Olive Oil, Honey, Red Wine Vinegar, Rosemary, Garlic, Salt, and Pepper. 
Add sweet potatoes into rosemary mix and toss to coat. 
Serve immediately while hot. 

So yummy, and please don't judge them by these terrible iPhone photos I snapped super quickly while fixing dinner and holding caroline on my hip at the same time. Some times you got to do what you got to do. 

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