Roasted Rosemary Sweet Potatoes
I love sweet potatoes! I didn't know this until last week. Until now, I have confused sweet potatoes with yams. I didn't realize that there was a difference until I went to a grocery store that had both and were clearly marked! Yams are the dark orange ones that usually end up in Thanksgiving day casseroles with a concoction of brown sugar, orange juice, and topped marshmallows. (Yikes, no wonder we have this only once a year). While doing a little reading, specifically in Dr. Mark Hyman's book Ultra-Metabolism, I have discovered that sweet potatoes are really good for you. I recall reading that in the South Beach Diet as well. Here is my slightly adapted version of a recipe that I found in Ultra-Metabolism for roasted sweet potatoes.
2 small sweet potatoes or 1 large
1 small to medium yellow onion
2 Tablespoons extra virgin olive oil
1/2 teaspoon fresh minced rosemary
1) Preheat the oven to 425 degrees. (I love using my toaster oven for recipes like this so I don't heat up the whole house, yet still enjoy roasted veggies). Place a sheet of parchment paper in a shallow baking pan.
2) Mince 1/2 teaspoon of rosemary and set aside. Wash, peel, and slice sweet potatoes into 3/4" cubes. Quarter and skin the onion, and cut the quarters in half so onion pieces are similar in size to the potatoes.
3) Place potatoes and onions in a zip lock bag with the oil, rosemary, salt, and pepper. Shake to coat. Spread evenly onto the pan lined with parchment and bake 15 to 25 minutes or until desired doneness.