Rosemary Fondant Sweet Potatoes Recipes

ROSEMARY FONDANT SWEET POTATOES

Steps:

• Heat a large non-stick pan over medium-high heat and add in the butter.
• Once the butter begins to bubble, add in your sweet potato rounds and brown on each side for 3-4 minutes. While the sweet potatoes are browning, season with salt and pepper.
• Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.
• Next, lower the heat and add the broth to cover about ¾ of the potatoes. Allow to simmer and reduce until the liquid is nearly absorbed, about 25 minutes.
• Once the liquid has absorbed, you'll notice the potatoes start to caramelize. Once they take on a darker color, flip them and allow to brown on the other side.
• Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.