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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 large sweet potatoes
  • 3 cloves of garlic
  • 2 sprigs of rosemary
  • 1 or 2 chilli optional

Method
 

  1. Set the oven to 190°C.
  2. Wash and wipe the sweet potatoes, then cut them into wedges. Put them on a baking tray.
  3. 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.
  4. Season with salt and pepper. Roast in the oven for 25 minutes, until brown and soft, turning them once or twice.
  5. Serve them warm.