This Rosemary Roasted Sweet Potatoes are one of my family’s favorite Thanksgiving Recipes.
As I mentioned in my post earlier this week, I had the amazing opportunity to share some of my favorite Thanksgiving recipes on WNEP’s Home and Backyard! The folks at Home and Backyard tried out a new format — they hosted the entire show right from my house! I thought it was a fun way to bring the various segments together.
The first recipe I made was my mom’s recipe for Roasted Rosemary Sweet Potatoes – you can catch the episode here. It’s a savory version of one my favorite Thanksgiving side dishes. Instead of brown sugar, marshmallows and the like, I top mine with garlic, fresh rosemary and Parmesan cheese! The flavor is incredible! And, you don’t have to feel so guilty about the extra calories!
If you are looking to try a new side dish this holiday season, these are a great option!
I also made my Pumpkin Pie Squares on this episode. You can watch the clip here.
- 3-4 medium sweet potatoes, peeled
- 4 tablespoons butter, melted
- 2 tablespoons fresh rosemary, minced
- 2 cloves garlic, minced
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 1 tablespoon olive oil
- ¼ cup grated parmesan cheese
- ⅓ 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