I used to love sweet potatoes when I first started my vegan journey and then one day I no longer liked or craved them. Up until recently, I had not eaten a sweet potato in almost 2 years. I would buy them and they would sit in the fridge until they molded. Then all of a sudden, I decided I need to use the vegetables in my refrigerator that I purchased even if I was not fond of them.
Herbs are great to use to enhance vegetables without masking their natural flavors and I wanted to capitalize on the sweetness in sweet potatoes. I rarely use rosemary because it can be overbearing if used incorrectly. I took my time when adding the rosemary to the sweet potatoes and it was a hit! This instantly became my favorite combination for sweet potatoes. With only 4 ingredients, you can’t wrong with this recipe!
Check out the recipe and let me know what you think!
Rosemary Sweet Potatoes | Vegan
Sweet and savory rosemary sweet potatoes to add to your collection of sides!
16 oz sweet potatoes, peeled and diced or sliced
1 – 2 tbsp avocado oil
1 tbsp pink himalyan salt, adjust to taste
1/2 - 1 tbsp dried rosemary leaves, adjust to taste
Peel potatoes and dice or slice to your desired shape; season with salt. The smaller/thinner a potato is cut, the quicker and more even it will cook.
Heat oil in a non-stick skillet on medium heat and add potatoes. Toss well in skillet to ensure potatoes are evenly coated with oil. Cover with lid and cook about 12 – 15 minutes. Stir potatoes periodically to ensure they do not burn.
Season with rosemary the last 2 minutes of cooking and toss potatoes. Be careful not to burn the rosemary leaves, if so, they will have a bitter taste. Turn heat down to low if you need to.