rosemary and parmesan sweet potatoes …

November 18, 2010

What kind of sides do you prefer at your Thanksgiving table?
I love a good variety of sides to go along with the turkey.  Sweet potatoes are a staple at most homes for Thanksgiving.  So, instead of your old sweet potatoes with marshmallow dish, why not try something completely different for your sweet potato side.
These rosemary and parmesan sweet potatoes are amazing!  The secret is to hit the sweet potatoes with fresh rosemary and freshly grated parmesan cheese just after they get out of the oven.   And, this dish will bring the most amazing aromas to your home.
Read more for the simple recipe.
{Rosemary and Parmesan Sweet Potatoes}
3 large sweet potatoes, peeled and diced in one inch cubes
3 sprigs fresh rosemary, chopped fine
1/2 wedge good quality parmesan cheese, (grated fine in a food processor)
olive oil
sea salt
freshly ground pepper
Pre-heat your oven to 450 degrees.
Spray a large cookie sheet with cooking spray then spread out diced sweet potatoes, drizzle to coat with olive oil, and sprinkle with salt, and pepper.
Roast in the oven for about 30 minutes, stirring every 10 minutes, watching closely for burnt edges.
As soon as potatoes have nice roasted look and are tender.  Remove from oven, and sprinkle with fresh rosemary and freshly grated parmesan cheese.  Stir well, and serve immediately.

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