Yields4 Servings
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

1

Preheat 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!

2

Cut sweet potato into thin discs and place them on a tray.

3

Pull the rosemary leaves off the stick and chop finely or use them as they are. Sprinkle over the top of the sweet potato.

4

Drizzle the sweet potato with the olive oil and season with salt and pepper.

5

Pop 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

1

Preheat 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!

2

Cut sweet potato into thin discs and place them on a tray.

3

Pull the rosemary leaves off the stick and chop finely or use them as they are. Sprinkle over the top of the sweet potato.

4

Drizzle the sweet potato with the olive oil and season with salt and pepper.

5

Pop them in the oven and they should be golden brown after 30minutes and ready to eat.

GF, DF and LF
Roasted rosemary sweet potatoes

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