One of my go-to side dishes is roasted sweet potatoes. It's just such an easy side to throw together and always tastes delicious. I change up the spices and other veggies I add to the sweet potatoes but they are always the shining star of the dish. Last week I had a sudden change in dinner plans when I realized the chicken didn't smell just right {yuck!!} so I pulled out the tri-tip and some sweet potatoes. I love to roast the potatoes with bell peppers and onions but I wanted to save those for the kabobs I was going to make later in the week. I decided to dice the potatoes and roast them with olive oil, maple syrup, rosemary, salt, and pepper. It was so simple but also so yummy!
Here is the quick and easy recipe:
4 small sweet potatoes
1-2 tablespoons of olive oil
1- 1 1/2 tablespoons of maple syrup
1 teaspoon of rosemary
Salt and pepper to taste
Preheat the oven to 425 degrees. Then peel the sweet potatoes and cut them into a small dice. Toss the potatoes with the olive oil, maple syrup, rosemary, salt, and pepper. Spread onto a baking sheet covered with parchment paper. **It's important to lay the potatoes out flat so they don't overlap. This will help them cook more evenly. Place in oven for thirty minutes and stirring half way through. Turn up the temperature to 450 degrees for 5-10 more minutes. This will help the outside to be nice and crispy. I learned this trick from Lindsay at Seven Layer Charlotte. She has great healthy recipes and if you haven't read her blog you should check it out asap! I hope you enjoy this simple but yummy side dish.
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