These sweet potatoes are a simple but delicious addition to any holiday table. They are quick and easy to make and since the potatoes are sliced, they don’t take long to bake up. I love how wonderful the rosemary makes the house smell any time I bake these. It’s a perfect Holiday recipe since all the prep work can be done early in the morning. When you’re ready, just arrange the sweet potato slices on a baking sheet and put them in the oven right before your guests arrive.
- 4 Large Sweet Potatoes
- Olive Oil
- 1 pkg. Fresh Rosemary, chopped
- Sea Salt
- Wash, peel and cut sweet potatoes.
- Slice sweet potatoes into slices roughly a quarter of an inch thick. (1 potato generally serves 3-4 people.)
- Place sliced potatoes on paper towels and sprinkle well with sea salt.
- In a large Ziploc bag, mix 3-4 cups of olive oil with the package of chopped rosemary.
- Add the sweet potatoes to the bag of olive oil and rosemary and allow to set for a few hours.
- Remove sweet potatoes and place on a foil-lined cookie sheet. Bake for approximately 20 minutes at 425 degrees Fahrenheit.
- Sprinkle with sea salt right before serving.
This is also a simple recipe you can make any night of the week. I love these in the summer time when my husband is grilling some meat or chicken.
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