Sweet Potatoes Baked with Rosemary and Salt

My BFF Wendy told me recently that she'd eaten a fabulous dish at a party recently: "sliced sweet potatoes with a thin coating of oil, lots of rosemary, a little salt, baked." Several times, she insisted that I had to make it.

And so, I did.

I adore sweet potatoes - baked, fried, whipped, candied, whatever. Rosemary emits an extraordinary aroma. In this dish, the two combine in a beautiful, simple preparation that lets the ingredients shine.

These sweet potatoes are tender, sweet, slightly caramelized at the edges, fragrant, and delicious. They're easy to make for Thanksgiving, and could even be made ahead of time and reheated to make your preparations easier.

May you have a peaceful, blessed, and happy Thanksgiving with all your favorite loved ones and a feast of fabulous food!



In case you still need some ideas, here are some other suggestions for your holiday menu:

Applesauce Pie

Pomegranate Molasses-Glazed Carrots

Chocolate Pecan Pie

Butterscotch Pumpkin Pudding

Buttermilk Biscuits

Cranberry-Pecan Stuffing

Quince-Glazed Baked Yams

Orange-Glazed Pumpkin Loaf Cake

Brown Sugar Tea Cake with Moscato Glaze


Sweet Potatoes Baked with Rosemary and Salt

• 2 very large sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons kosher salt
• 1 tablespoon minced fresh rosemary

Preheat oven to 350F.

Cut the ends off the sweet potatoes, peel them, and cut them in half lengthwise; place into a large mixing bowl.

Drizzle the sweet potatoes with the oil. Add salt and rosemary; stir to coat.

Place the sweet potatoes into a 10" pie pan or casserole dish. Bake uncovered for 45 minutes, then stir carefully. Cover with foil and cook for 30 more minutes, until sweet potatoes are very tender.

Serves 8-10.