Herbed Roasted Sweet Potatoes
Christina Schmidhofer
NOTES: These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour
How to Make It
Step 1
1
Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.
Step 2
2
Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.
Step 3
3
Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).
Step 4
4
Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.
Ingredients
8 sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
1/2 cup olive oil
Salt and fresh-ground pepper
16 sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry
Directions
Step 1
1
Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.
Step 2
2
Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.
Step 3
3
Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).
Step 4
4
Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.
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