Sweet potatoes are a winter staple here at Happy Acres. They produce well, and keep for many months if cured and stored properly. I have to smile when I read articles on the Web that say they don’t store very well. It’s true, they don’t keep long at room temperatures, but what food does? After being cured, we keep ours in an unheated basement. Ideal storage temperatures are 55-60F (they should not be refrigerated). The flavor of sweet potatoes actually improves in storage, allowing the sugars to develop.
This recipe combines two of my favorite plants to grow in the garden: rosemary and sweet potatoes. The bold taste and scent of rosemary pairs well with the sweet potatoes in one of my favorite dishes. A serving will provide you with over 200% of the daily requirement of vitamin A, plus a healthy amount of potassium and fiber.
Rosemary Roasted Sweet Potatoes Print This Recipe
A Happy Acres Original
3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 3/4 pounds)
1 cup onion, cut into 1-inch pieces
1 Tbs extra-virgin olive oil
2 Tbs water
1 Tbs chopped fresh rosemary, plus 1 sprig
1/8 tsp pepper
1/2 tsp salt
1. Preheat oven to 400°F.
2. Combine all ingredients in a 13 x 9-inch baking dish, tossing to mix.
3. Cover with foil and bake at 400° for 45 minutes or until tender, stirring occasionally.
Servings: 6 (serving size about 1 cup)
Nutrition (per serving): 142 calories, 21 calories from fat, 2.4g total fat, 0mg cholesterol, 267.4mg sodium, 474.8mg potassium, 28.6g carbohydrates, 4.3g fiber, 6.3g sugar, 2.3g protein, 45.1mg calcium, <1g saturated fat.