Hey Foodies!
I know it has been a long time. I want to thank you all for still rocking with me, as I continue to whip up tasty dishes in my kitchen. The recipe that I am going to share with you is sure to be a nice addition to your dinner table. It is an unconventional twist to the sweet potato. Growing up, I used to watch my mom and grandma make sweet potato pone at every major holiday family function. It is a staple side dish. I wanted to challenge myself to explore new ways to cook sweet potatoes without losing that certain something that we all know and love. I went to a friends house not to long ago and she served roasted sweet potatoes and they were delicious! I modified her recipe a bit to make it more my own.
Here's What You'll need:
3 large sweet potatoes peeled and quartered
1 1/2 teaspoons of pink salt
1 tablespoon of raw sugar
2 tablespoons of extra virgin olive oil
1 to 2 sprigs of fresh rosemary
Here's What You'll Do:
Preheat your oven to 425 degrees. In a baking sheet, place a sheet of aluminum foil coat with non-stick spray. Arrange the quartered sweet potatoes on the aluminum foil, leaving some space between them. Drizzle the olive oil over the potatoes and coat them evenly. Then lightly coat the sweet potatoes in the pink salt and toss. Do the same with the raw sugar and toss again. Once the potatoes have sugar and salt on them, crush the rosemary needles in your hand (this helps bring out more of its natural flavor and is guaranteed to make your house smell AMAZING!) Sprinkle the now crushed rosemary over the sweet potatoes and place in the center of your oven rack. Cook them for 35 to 45 minutes tossing them periodically for an even distribution of flavor and browning. Serve Immediately and Enjoy!
