Prep Time5 minsCook Time30 minsTotal Time35 mins
These are a delicious side for burgers or sausages on the weekend, they go fabulously with steak or fish and greens and they are essential with any roast meal! If you’re not a sweet potato lover you can do the same with potato or pumpkin you may just want to chop them slightly differently. If you’re serving them as a help yourself option try serving them on top of rocket or baby spinach leaves to make yourself look professional! These could also be used as a salad topper. Simply place them on top of a bed of salad leaves, add a sprinkle of feta and nuts and dress with a balsamic dressing and you’re done!
1 large sweet potato
1 tbsp fresh or dried rosemary
1 tbsp olive oil
salt and pepper
1Preheat your oven to 180°c. Wash your sweet potato and give it a little scrub if there’s any dirt around and pat dry in paper towel.
Don't peel it! There's extra fibre in there!
2Cut sweet potato into thin discs and place them on a tray.
3Pull the rosemary leaves off the stick and chop finely or use them as they are. Sprinkle over the top of the sweet potato.
4Drizzle the sweet potato with the olive oil and season with salt and pepper.
5Pop them in the oven and they should be golden brown after 30minutes and ready to eat.
GF, DF and LF
Ingredients
These are a delicious side for burgers or sausages on the weekend, they go fabulously with steak or fish and greens and they are essential with any roast meal! If you’re not a sweet potato lover you can do the same with potato or pumpkin you may just want to chop them slightly differently. If you’re serving them as a help yourself option try serving them on top of rocket or baby spinach leaves to make yourself look professional! These could also be used as a salad topper. Simply place them on top of a bed of salad leaves, add a sprinkle of feta and nuts and dress with a balsamic dressing and you’re done!
1 large sweet potato
1 tbsp fresh or dried rosemary
1 tbsp olive oil
salt and pepper
Directions
1Preheat your oven to 180°c. Wash your sweet potato and give it a little scrub if there’s any dirt around and pat dry in paper towel.
Don't peel it! There's extra fibre in there!
2Cut sweet potato into thin discs and place them on a tray.
3Pull the rosemary leaves off the stick and chop finely or use them as they are. Sprinkle over the top of the sweet potato.
4Drizzle the sweet potato with the olive oil and season with salt and pepper.
5Pop them in the oven and they should be golden brown after 30minutes and ready to eat.
GF, DF and LF
Roasted rosemary sweet potatoes
