Say hello to my new favorite side dish (and Mitch’s). Or at least they better be his new favorite considering he’s eaten about 75% of the last two batches I’ve made. I can’t blame him and I honestly wish I could eat as many potatoes as he can. They’re easy, flavorful, nutritious and seem to go with just about anything.
To make this recipe, roughly chop your sweet potatoes (no precise cubes here), your herbs and your garlic and add everything to a large bowl. Drizzle olive oil. add salt and pepper, stir and you’re ready to bake.
Pop in the oven for 40-45 minutes, or until golden brown and soft, and you have a very impressive side dish. Not only will your house smell amazing, but the potatoes taste even better. SO good, and so worthy of guests and company.
This healthy side dish will become your new favorite, too. And, I promise kiddos (and babies – hello finger foods) will jump on the Vitamin A-rich sweet potato band wagon after giving these a try. Enjoy!
- 3 medium sweet potatoes - chopped into 1 inch pieces
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic - minced
- 1/4 cup fresh parsley - finely chopped
- 1 Tbsp fresh rosemary - finely chopped (about 1 stem of rosemary with the sprigs removed)
- 1 Tbsp fresh dill - finely chopped
- Preheat your oven to 350 F.
- Line a baking sheet with parchment paper
- Chop the sweet potatoes and place them into a large bowl
- Add the garlic, herbs, salt, pepper and olive oil and stir to coat the sweet potatoes
- Pour the coated sweet potatoes onto the parchment paper and evenly distribute so they are in one single layer
- Bake in the oven for 40 minutes, or until golden brown and soft
Since I eat mostly Paleo, sweet potatoes are on the meal plan A LOT. I pretty much always just toss them with EVOO, salt, and garlic powder. It gets boring pretty fast. I will have to try this! It looks awesome!
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You’ll love it!! 🙂