These roasted rosemary sweet potatoes are not your average spud. Crispy, sweet and perfectly seasoned you’ll want to make an extra large batch for leftovers.
Ok, I’m gonna go there… I don’t like mashed potatoes. I get the appeal, but I personally would rather a bit more going on if I’m consuming a spud. Some crunch, some crispy element a little texture, something. In fact, regular potatoes are on my meh list. I wouldn’t say I actively dislike them but they’re far from a first choice.
But sweet potatoes? Completely different story.
Besides the fact that they’re way prettier, (like who doesn’t love that beautiful orange color?) they’re also more flavorful and I find the texture much more enjoyable. I set out to create a vegan, sweet potato side that would accompany a fall festive meal. What I came out with definitely exceeded those expectations.
I often test and cook early on weekend mornings. I’ll sit down Friday night, planning and writing down recipe ideas, then I’ll stop at the store to grab ingredients stock up for the week. The next morning I’ll wake up super early and rush to the kitchen. My rational: daytime is precious in the winter and I don’t have much time to waste, plus cooking early is a great kick start to my weekend.
The point of this story is that after I made and photographed these spuds, instead of storing them in the fridge like I normally would have, I decided they’d make an excellent breakfast – and that they did. It was like an even better version of home fries.
So bring these spuds to your thanksgiving dinner then eat them the next morning with a little cranberry sauce! (ok and a little slice of dairy-free pumpkin pie won’t hurt)
- 4 medium sweet potatoes chopped in 1 inch pieces
- 1 medium onion diced
- 1½ tbsp of olive oil
- 2 tbsp of fresh chopped rosemary
- ⅓ cup of pepitas (shelled pumpkin seeds)
- Salt & Pepper to taste
- Preheat oven to 400º F
- Wash and chop sweet potatoes
- Dice medium onion
- Chop rosemary
- Throw sweet potatoes, onions and rosemary into a large bowl and toss with olive oil, pepitas, salt & pepper
- Lightly coat baking tray with olive oil - place sweet potato mixture on the tray
- Roast for 45 minutes - flip potatoes once after 20 minutes
- What’s your favorite kind of spud? (Sweet/regular/mashed/roasted)
- Your favorite Thanksgiving dish to eat as leftovers?