Three minutes for preparation, 60-70 for baking. This trick can also be done with parsnips, carrots, even beets or potatoes. But sweet potato is the best. If you were looking for a simple recipe for baking sweet potatoes, this is it.
- 2 large sweet potatoes, cut into 2-3 cm pieces with the skin on
- a bunch of rosemary
- olive oil
- salt
- dry garlic
- dry oregano
- dry chili
Line a baking sheet with parchment, sprinkle with olive oil, and place rosemary sprigs on the parchment. Wash the sweet potato and cut it into slices (each half of the sweet potato into 2-4 parts, depending on the size, with the skin necessarily). Place the sweet potato on top of the rosemary. Drizzle with olive oil, sprinkle generously with dry garlic. Sprinkle less generously with dry oregano, chili and salt. Bake for about an hour on average, but it depends on the sweet potato. It should soften, and the crust should brown.
Line a baking sheet with parchment, sprinkle with olive oil, and place rosemary sprigs on the parchment. Wash the sweet potato and cut it into slices (each half of the sweet potato into 2-4 parts, depending on the size, with the skin necessarily). Place the sweet potato on top of the rosemary. Drizzle with olive oil, sprinkle generously with dry garlic. Sprinkle less generously with dry oregano, chili and salt. Bake for about an hour on average, but it depends on the sweet potato. It should soften, and the crust should brown.
