Garlic and rosemary roasted sweet potatoes
Sweet potatoes are much more healthy than normal potatoes and, in my opinion, more tasty too. Roasting them is really easy and quick – and you don’t need to peel them if they are organic! These garlic and rosemary roasted sweet potatoes are really yummy, takes 5 minutes to prepare and 25 minutes to cook. They go well with most roast or grilled meat/fish.
Ingredients
Method
- Set the oven to 190°C.
- Wash and wipe the sweet potatoes, then cut them into wedges. Put them on a baking tray.
- Smash the garlic slightly with a tenderiser and scatter these around the sweet potatoes. Scatter the rosemary leaves on top, then pour over a Tbsp of olive oil and rub in the sweet potato wedges. Cut an insertion into the chillis (if used), then tuck these between the wedges.
- Season with salt and pepper. Roast in the oven for 25 minutes, until brown and soft, turning them once or twice.
- Serve them warm.