Wednesday, September 1, 2010

Rosemary roasted sweet potatoes

Here's another delicious sidedish that my mother spoiled us with when we went to visit this summer!   We had the sweet potatoes with Chili-Chicken Salad and fresh bread. 

Rosemary Roasted Sweet Potatoes

1-1/2 lbs (about 3) sweet potatoes
Cooking spray
1/4 c olive oil
1 T fresh rosemary, chopped
2 cloves of garlic, mashed
1/2 t coriander
1 t salt

Leave the skin on the potatoes, but cut off the very tips.  If the sweet potatoes are long, cut them in half, crosswise.  Cut each half in half lengthwise.  Lay them cut side down and make 1/4 inch lengthwise slices.

Mix the olive oil through the salt together.  Lay the potato slices flat on a sprayed roasting pan or sheet.  Use a basting brush to coat the tops with the oil mixture.  Bake them at 375 for 45 minutes.  Serve with wedge of lime to drizzle on slices. 

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