Oh my yummy goodness! Tonight's dinner was so yummy that I'll have to do a couple posts to share the recipes. I've had a horrible cold for the last week and a half so I haven't been cooking as much as I normally do. Sadly, I'll admit that one night we had macaroni and cheese with hot dogs for dinner because we were short on time and I felt horrible.I am trying to make up for being so cruel to my body by making extra yummy paleo recipes this week. On our plates tonight we had North Carolina BBQ with a paleo version of the traditional vinegar based BBQ sauce, coleslaw with homemade olive oil mayonnaise, and garlic and rosemary roasted sweet potatoes. The recipe I'm going to share in this post is for the garlic and rosemary roasted sweet potatoes. These sweet potatoes are so easy to make and are so delicious. They go well as a side dish at dinner, but are also great with chicken apple sausage for breakfast.
The great thing about these potatoes is that you can easily customize the dish with whatever herbs would go best with your main dish. To start with you cut the sweet potatoes in to bite size pieces. Keeping the pieces small reduces the cooking time. Once you have them all cut up place them in a bowl and toss them in extra-virgin olive oil until they are well coated. Then add the spices or your choice- garlic and rosemary at my house tonight. I have been roasting these in the oven recently, but this summer I roasted them in a foil pack on my grill.
Garlic and Rosemary Roasted Sweet
Potatoes
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Prep time: 10 min.
Cook time: 25 min.
Yields: 4 servings
2 large sweet potatoes
1/3 cup extra virgin olive oil
3 tbs. minced garlic
1 tsp. rosemary
Sea salt (to taste)
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Preheat oven to 425 degrees.
Cut sweet potatoes in to rectangular bite sized pieces. Toss sweet potatoes,
olive oil, and seasonings in a large bowl until well coated. Place on a large
cookie sheet or in a metal roasting pan. Cook 25 minutes, turning after 15
minutes. Sprinkle with sea salt while still hot.
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