Rosemary Roasted Sweet Potatoes
photo by PalatablePastime
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 large sweet potatoes
- 1⁄3 cup butter, melted
- 1⁄4 cup light brown sugar, firmly packed
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated orange rind
- 1⁄2 teaspoon kosher salt
- fresh rosemary (for garnish; optional)
directions
- Peel potatoes and cut into 8 wedges.
- Stir together melted butter, brown sugar, chopped rosemary, and orange rind, until sugar dissolves.
- Pour mixture into a plastic ziplock bag and add potatoes.
- Seal bag and work mixture over potatoes, coating them thoroughly.
- Place potatoes on an oiled baking sheet and bake at 400F for 35-40 minutes or until potatoes are fork-tender and golden brown, turning potatoes once or twice during cooking.
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Reviews
-
These were excellent. My rosemary was just picked and gave the potatoes a fresh zesty taste. I didn't have any orange rind, so I substituted lemon zest, and it turned out fine. My husband said he doesn't care for sweet potatoes that much, but he had seconds! EDIT: We make this a lot -and it can be our vegetable or our starch!...We'll have chicken and rice and sweet potatoes, or more often chicken and green beans and sweet potatoes. They're more nutritious than white potatoes, and so yummy. 2 of us eat a whole cookie sheet of wedges!
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We found this recipe to be absolutely perfect in every way. I used fresh Rosemary from my herb garden, fresh orange rind, and the Splenda with brown sugar. I baked the potatoes on a stone baking sheet, and my cooking time was approximately 25 minutes. The potatoes were sweet, but not too sweet. These potatoes reminded me of the days when as a child my Mom and Grandmother made those delicious sweet and fried candied sweet potatoes. I plan to use this recipe again very soon, and I'm going to sprinkle some cinnamon, all spice, and ginger in the liquid ingredients. Thank you for sharing this wonderful recipe :) I look forward to using it again and again. Pat
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Tweaks
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These are wonderful! I made these for Christmas and got such rave reviews that I made them again for New Year's! From now on I will definitely be making these our family's traditional sweet potato dish at the holidays, Thanksgiving, Christmas, and New Year's. They would be great for Easter too. They would also be great as a side for steaks and grilled chicken. I followed recipe first time exactly, except for I used a mixture of sweet potatoes and yams to give a nice variety of color. I also tried them without adding the brown sugar because sweet potatoes are so sweet naturally and I substituted olive oil for the butter, they came out just as tasty. Either way these are definitely a keeper!!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com