Rosemary Sweet Potatoes
There are only three weeks left in the CSA at Strites’ Orchard. This week was week 23. I received apples, beets, potatoes, sweet potatoes, onions, and cabbage. I was feeling lazy, so I gave most of it to my co-worker.
My sister makes an amazingly easy dish with sweet potatoes. It can be served as a side dish with dinner or even topped with a sunny side up egg for breakfast. The sweet potato obviously came in the CSA and the rosemary came from my garden. I still have to figure out if there are any places around here that have local Parmesan, but so far I have not found anywhere, but Parmesan is a staple in my diet, so I will take it from wherever I can get it.
The olive oil I used in this recipe is a garlic infused olive oil from a local gourmet store called Tastealotta. Tastealotta sells specialty olive oils, balsamic vinegars, and spices in Lemoyne, PA. They even allow you to taste their products before you buy them.
Rosemary Sweet Potatoes
Ingredients
- 1 large sweet potato chopped
- 1-2 sprigs of rosemary
- ¼ cup Parmesan grated
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425 and line a baking pan with aluminum foil and spray with cooking spray.
- Spread the chopped sweet potato on the foil. Drizzle on the olive oil. Strip the leaves off the rosemary sprigs and sprinkle on the sweet potato. Sprinkle on the Parmesan.
- Bake for 30 minutes. Enjoy!
Recipe Notes
