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