Layla and I love to eat sweet potatoes at dinner time. I could eat a sweet potato every day and be a very happy person. They are super healthy for you, full of vitamin A, vitamin C and high in dietary fiber. This is a great recipe to change up your basic baked sweet potato. By splitting the potatoes in half and baking them cut side down, you create a crispy outer layer with a smooth sweet middle. The rosemary and fresh lime make this side dish something special.
Rosemary Sweet Potatoes
Serves 4-6 (recipe from Sara Foster's Southern Kitchen)
2 tbsp olive oil
1 tbsp melted unsalted butter
1 tbsp fresh rosemary-chopped
4 sweet potatoes
1. Preheat the oven to 375 degrees F. Drizzle olive oil and melted butter onto a rimed baking sheet. Sprinkle with rosemary, salt and pepper.
2. Cut the sweet potatoes in half lengthwise. Rub the cut side of each potato in the butter/oil and seasoning mixture. Arrange the potatoes on the baking sheet, cut side down.
3. Bake the potatoes until soft to the touch and the cut side is golden brown, 30-35 minutes. Remove from oven and serve with sea salt and lime wedges to squeeze over the potatoes.