Roasted Sweet Potatoes with Rosemary Recipe
Roasting does something special to sweet potatoes — the edges go a bit jammy, the middles turn soft and custardy. I cut them into chunky wedges, toss with olive
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
- Spatula
- Plate
Ingredients
- 600 g sweet potatoes, peeled and cut into cubes
- 2 tbsp olive oil
- 2 tsp fresh rosemary, chopped
- to taste salt and freshly ground black pepper
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