Shingled Sweet Potatoes
Sweet potatoes: yet another food that my partner and I disagree on. If you follow this blog, you may have already heard me discuss the household food wars that occasionally occur. Items like mint and pumpkin, for instance, are a source of disagreement when it comes to certain recipes. While my partner likes MOST things (he honestly isn’t a fussy eater by any means), I tend to like ALL things (much like a human garburator), and we have come to another impasse with sweet potatoes. They’re honestly my favourite root vegetable and I could eat them daily. The one silver lining of our differences in taste are that I didn’t need to share these Shingled Sweet Potatoes. If you’re a fan of sweet potatoes like I am, you’re going to really enjoy this recipe. For more recipes like this one, be sure to check out the Cashmere & Cocktails blog and follow me on Instagram!
Shingled Sweet Potatoes
Recipe details
Ingredients
- 3 Tbsp olive oil, melted
- 3 Tbsp butter
- ½ tsp fresh rosemary, finely minced
- 4 medium sweet potatoes, peeled and sliced thinly
- 3 Tbsp maple syrup
- Salt and pepper, to taste
Instructions
- Preheat oven to 400° Spray a 9×5 loaf pan with cooking spray. Set aside.
- In a large bowl, combine melted butter, oil and minced rosemary.
- Add sliced sweet potatoes and toss until evenly coated with butter mixture.
- Arrange sweet potatoes vertically in dish. Season with salt and pepper.
- Cover the dish with foil and bake for 40 minutes.
- Increase oven to 450° Uncover dish, and drizzle sweet potatoes with maple syrup. Roast another 10 minutes.
- Serve and enjoy!
Comments
Share your thoughts, or ask a question!
Sound delish. Have to pick up sweet potatoes and make this.
will make some for valentine's day with pink and red sprinkles and m&m's can switch up all color sprinkles and m&m's thank you for this!