Rosemary Roasted Sweet Potatoes

Sweet potatoes are one of my favorite ingredients to work with. They are versatile, nutrient dense and taste great! I love that they can be served alongside just about anything. I tossed these rosemary roasted sweet potatoes with melted coconut oil but if you dislike coconut or have an allergy, I suggest using olive or avocado oil.

Quick tip: Make sure your oven is preheated and up to temperature before placing them in the oven- it helps them cook evenly.

Rosemary Roasted Sweet Potatoes
Prep Time: 10 | Cook Time: 20-25 minutes | Serves: 3-4

Rosemary Sweet Potatoes 3

Ingredients:
2-3 large sweet potatoes, cubed
2 tablespoons coconut oil, melted
Fresh rosemary, chopped (to taste)
Salt and freshly ground pepper, to taste

Directions:

1.) Preheat the oven to 425° F and line two baking sheets with parchment paper.

2.) In a bowl, toss the sweet potatoes with the coconut oil, salt and pepper, until evenly coated. Lay out in an even layer on the sheet pans and sprinkle with rosemary. Roast for 20-25 minutes, or until golden brown and fork tender. Serve with protein of choice and any other desired sides.
 


Feel great and remember to enjoy your health!

katie-signature

Katie
The Warrior Wife

 

*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!

 

Comments