I got a new camera lens! Well, not really, but I finally pulled out a lens that’s been sitting in my camera bag for a while and took it for a test drive. Gorgeous, right?

Of course, it could be that the lens was photographing those sweet potatoes. I mean, they are gorgeous in their own right. That beautiful orange color paired with the green of the rosemary is a feast for the eyes. And the flavor on these things is just as stunning.

I was not a believer in sweet potatoes. Previous to two weeks ago, I had only had the canned ones. You know, the ones that are drowning in syrup? And I’d only had them for Thanksgiving with the marshmallows on top. I was convinced I hated the things.

Dustin talked me into giving sweet potatoes a try when we decided to start eating healthier. I roasted them like I do normal potatoes, and holy cow! I was shocked on what I’d been missing out on. Fresh sweet potatoes with the right seasonings are heavenly!

Anyway, long story short. If you’re on the fence about trying this, do it. Seriously. It’s worth it.

No ratings yet

Print Pin

Roasted Sweet Potatoes

Prep Time 15

Cook Time 15

Total Time 30

Servings 10

Ingredients

3 sweet potatoes
2 Tbsp olive oil
2 tsp rosemary
1 tsp garlic powder

Instructions

Peel and chop sweet potatoes and place them in an large bowl.
Drizzle with olive oil, rosemary, and garlic powder and toss until sweet potatoes are covered.
Cover a baking sheet with foil and spread the sweet potatoes on it.
Bake at 350° for 15 minutes or until potatoes are soft.