When is the last time you tried something new in the kitchen?
If it’s been awhile, it’s a good bet this recipe will break that streak.
Here’s a simple, but adventurous recipe that most people have never tried before.
When you really get down to it, most people have never even heard of purple sweet potatoes.
Which is a shame, because they’re one of the best side-dishes you’ll find.
They go great with fish, chicken, beef, pork, or any main course.
Now, at first glance, these purple sweet potatoes don’t look one bit appetizing.
When I first saw them at the grocery store I wasn’t sure what I’d do with them but figured it was worth giving it a shot!
Since then we’ve had them baked, mashed, and fried.
And this recipe might just be our favorite of them all.
Here’s a quick snapshot of all the ingredients you’ll need.
All you’ll need for this simple recipe is olive oil, rosemary, sea-salt (we used Himalayan pink salt for this batch), and purple sweet potatoes.
Oven-Roasted Purple Sweet Potatoes
Ingredients
- 2 medium purple sweet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 2 sprigs rosemary
Instructions
- Pre-heat oven to 400 degrees.
- Peel each purple sweet potato with peeler to that all skin is removed.
- Chop into the equivalent of 1/2 inch cubes. We chop the potatoes into circles and quarter each circle to get the right size for roasting.
- Add purple sweet potatoes a baking sheet and pour 2 tbsp olive oil over all the potatoes then toss to make sure every side of each piece of purple sweet potato is covered. Then evenly cover with salt and rosemary (chopped).
- Put into oven and roast for 30 minutes or until potatoes are soft on the inside with a crisp outer skin.
