When I was growing up, the only time I had sweet potatoes was under a cover of marshmallows at Thanksgiving. What a long way I’ve come!
Readers of my blog know I’m a fan of rosemary, so when I thought to take a sweet potato fries recipe up a notch, that is where I started. This is fairly simple recipe with just rosemary, garlic, salt and a bit of olive oil. The peel does get a little chewy, so I do recommend you peel them first.
Rosemary Sweet Potato Medalions
2 sweet potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary
1 teaspoon granulated garlic
1/2 teaspoon salt
Preheat oven to 400 degrees F
Wash the sweet potatoes, peel them and then cut into 1/4 inch rounds. Toss them with olive oil to coat. Combine rosemary, garlic and salt in a small bowl. Sprinkle over potatoes and stir until all pieces are covered.
Spread onto a large rimmed baking sheet and bake 20 minutes. Flip the potatoes over and continue to bake until potatoes are cooked through, about ten minutes more.