Healthy Eating: Rosemary roasted sweet potatoes
A delicious twist to a classic side dish
3 pounds sweet potatoes
1/4 cup olive oil
2 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon hot red pepper flakes
Preheat oven to 375 degrees. Peel sweet potatoes and cut into 1-inch chunks. Mix oil with remaining seasonings. Toss the potatoes in the olive oil mixture until evenly coated. Spread potatoes in a single layer in shallow roasting pan and roast for 45 minutes or until well browned, stirring occasionally. Serves 8.
Adapted from Mary Ann Ninger’s recipe in the “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of the cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.