Sweet Potato Casserole is a holiday staple, finding its way onto tables around the county nearly every Thanksgiving and Christmas meal. Take an objective look at it, its marshmallow mush over orange sugary mush. Is it baby food? Do you cook it any other time of the year? Can it really be called a vegetable, with a sugar content fast approaching dessert status?
Having a vegan in the house we bring a dish to every holiday gathering (gotta make sure there is something to put on the plate) it’s a good way to try out new dishes on lots of unsuspecting people. This one has been a clear winner, even making it’s way into causal meals. It’s easy to make, tastes delicious, so much healthier than the traditional dish and best of all it makes your home smell amazing while it’s cooking.
Roasted Sweet Potatoes with garlic and Rosemary
2 Large Sweet Potatoes cut into chunks
2 tablespoon Olive Oil
1 tablespoon rosemary
1 clove garlic crushed
Salt to taste
1/2 teaspoon black pepper
Heat the oven to 425. Toss together the sweet potatoes, oil rosemary garlic and salt. Spread out in a single layer on a baking sheet and bake for 30min. Could it possibly get any simpler? I like mine with ground sea salt and fresh rosemary, but for ease I can attest it is just as yummy with table salt, dried rosemary and minced garlic from a jar. Heck, I’ve even done it with garlic salt in a pinch. If you are feel adventurous toss on some pine nuts before placing in the oven.