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!
Sweet and savory rosemary sweet potatoes to add to your collection of sides!
Ingredients
- 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
Instructions
- 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.