2.5 lbs of sweet potatoes, well washed and scrubbed
8 long sprigs of rosemary (each about 15 cm long)
1 tablespoon of olive oil
salt and black pepper to taste
2.5 lbs of sweet potatoes, well washed and scrubbed
8 long sprigs of rosemary (each about 15 cm long)
1 tablespoon of olive oil
salt and black pepper to taste
Preheat the oven to hot temperature (220°C)
Boil the sweet potatoes in boiling water for about 5 minutes, or until they are partially cooked
Drain and let them cool slightly
Remove all the rosemary from the center of the stems, leaving only the tips at the ends
Starting from the thicker end of each stem, insert the sweet potatoes into the 8 stems
Place in a baking dish, drizzle with olive oil, and rotate the stems to distribute the oil evenly
Season with salt and black pepper and bake in the oven for about 25 minutes, or until the sweet potatoes are golden brown and crispy on the outside.
