A quick and easy recipe for perfectly roasted sweet potatoes. This method works wonderfully with parsnips, carrots, beets, or even regular potatoes, but sweet potatoes truly shine in this dish.
- 2 large sweet potatoes, sliced into 2–3 cm wedges with the skin on
- a bunch of rosemary
- olive oil
- salt
- dried garlic
- dried oregano
- dried chili flakes
Line a baking tray with parchment paper and drizzle with olive oil. Lay the rosemary sprigs on the parchment. Wash the sweet potatoes and cut them into wedges (halve each sweet potato, then slice into 2–4 pieces depending on size, leaving the skin on). Arrange the sweet potato wedges over the rosemary. Drizzle generously with olive oil and sprinkle liberally with dried garlic. Add a lighter sprinkle of dried oregano, chili flakes, and salt.
Roast in a preheated oven at 180–200°C for approximately an hour, depending on the size and type of sweet potato. The wedges should soften, and the edges should caramelize and turn golden brown.
Line a baking tray with parchment paper and drizzle with olive oil. Lay the rosemary sprigs on the parchment. Wash the sweet potatoes and cut them into wedges (halve each sweet potato, then slice into 2–4 pieces depending on size, leaving the skin on). Arrange the sweet potato wedges over the rosemary. Drizzle generously with olive oil and sprinkle liberally with dried garlic. Add a lighter sprinkle of dried oregano, chili flakes, and salt.
Roast in a preheated oven at 180–200°C for approximately an hour, depending on the size and type of sweet potato. The wedges should soften, and the edges should caramelize and turn golden brown.
