Recipe: Garlic & Rosemary Sweet Potatoes (GF, V)

First of all… Happy Thanksgiving! I hope your holiday is filled with laughter, comfort, and, of course, delicious food. Use today to take a step back and be grateful of all you have, even if tomorrow you find yourself rapidly hustling through millions of stores and ruffling through each sale rack to find the best deals.

Sweet potatoes are the best. Not only are they a Thanksgiving staple in my house, but they’re also chalk-full of manifold vitamins. Spicy sweet potato fries are found here.

Want more recipes for this time of year? Check out this ginger banana bread, these pumpkin pecan muffins, or this creamy pumpkin sauce.

Garlic & Rosemary Roasted Sweet Potatoes


  • 2 large sweet potatoes
  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. rosemary, dried
  • Sea salt & black pepper, to taste


Preheat oven to 400 degrees.

Wash & dry the sweet potatoes. Cut each length-wise and then into half-moon wedges.

Line a large baking tray with parchment paper. Spread out the sweet potatoes on the tray.

Drizzle on the olive oil. Use a brush to evenly coat them. Sprinkle on the dried rosemary, minced garlic, sea salt, and pepper.

Bake for 20-30 minutes, flipping halfway through.

Screen Shot 2017-11-18 at 11.54.29 PM
Cut sweet potatoes
Screen Shot 2017-11-18 at 11.54.21 PM
Sweet potato wedges ready to go in oven

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