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Rosemary Sweet Potatoes

Food blogger Christina Hitchcock of It’s A Keeper, prepares a tasty Rosemary Sweet Potato dish for your Thanksgiving meal. 

Rosemary Roasted Sweet Potatoes

3-4 medium sweet potatoes, peeled
4 tablespoons butter, melted
2 tablespoons fresh rosemary, minced
2 cloves garlic, minced
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1/3 cup water

Preheat oven to 350 degrees.  Cut sweet potatoes into uniform sized pieces. 
Place in a baking dish with sides.  Add melted butter, rosemary, garlic, 
salt and pepper.  Toss to evenly coat all of the potatoes. Spread potatoes 
into a single layer.  Drizzle with olive oil and top with parmesan cheese. 
Add water to baking dish.

Bake at 350 degrees for 30-40 minutes or until sweet potatoes are fork 
tender.



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