Rosemary Roasted Sweet Potatoes
- Serves 8
- 3 lbs. sweet potatoes, scrubbed, unpeeled, sliced about 1/2” thick
- 4 sprigs rosemary
- 2 Tbsp. olive oil
- Kosher salt and pepper
- 2 Tbsp. unsalted butter
- 2 tsp. crushed red pepper flakes (optional)
Preheat oven to 425°.
Toss sweet potatoes, rosemary and olive oil together on a baking sheet. Season with salt and pepper and roast, tossing once or twice, until potatoes are softened and browned, about 30 minutes.
You can make these several hours before the main event.
If you can spare the space and the baking sheet, just finish the recipe and leave the potatoes on the baking sheet. When it comes time to serve, pop them back into the oven to reheat, 5 to 10 minutes.