A sweet potato that's *almost* too pretty to eat. I love my french fries but sometimes it's nice to grow up for the night and whip up something a little bit more refined, while still keeping things crazy easy of course! A friend came over for Sunday night dinner, and along with my Paleo ribs (which my husband requests for basically every meal) and some simply roasted asparagus and cipollini onions, these made the perfect side. 

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Ingredients:

3 medium sized sweet potatoes

2 cloves of garlic, grated

1 tsp fresh thyme leaves, finely chopped

1 tsp fresh rosemary, finely chopped

1 tbsp melted grass-fed butter

1 tbsp e.v. olive oil 

Freshly ground pepper and sea salt to taste

Method:

Preheat oven to 425 and line a baking sheet with parchment or tinfoil. Starting from one end, slice the potatoes 2/3 of the way through in 1/4 inch (or skinnier) sections.  Stir together all the ingredients in a small bowl and pour the mixture on the potatoes, rubbing all over, especially in between the slices. Roast until tender on the inside slice, approximately 1 hour. Finish with a good turn of cracked pepper and maybe a little extra dab of grass-fed butter! 

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