Well, that would be the joy of the farmer's market! We bought a basket full of sweet potatoes, about 10 pounds worth for $4. I mean, how could you not? Even though it means being extra-inventive with sweet potatoe dishes because how many times can a person really eat sweet potatoes with marshmallows on top?! Lucky for me, there are actually a lot of other ways to prepare sweet potatoes, and I have my sister to point me in the right direction!
These sweet potatoes were a perfect side dish. The flavor combination was phenomal - but then haven't we all determined that the sweet and salty combo is number one? The added rosemary and maple syrup also created a delicious pairing that has been seen before in our favorite marinade. Basically, I suggest that you make this. It will go well with anything. Or nothing, if you prefer to just eat a bunch of potatoes for dinner, which I highly enjoy. Trust me, you won't regret it!
By the by, does anyone know what the difference between yams and sweet potatoes really is?
Maple and Rosemary Sweet Potatoes
inspired by my rockin' sister
3 - 4 sweet potatoes, cut into bite-size pieces
1/4 c. olive oil
3 tbsp. maple syrup
1 - 2 tbsp. rosemary, chopped
salt & pepper, to taste
Preheat the oven to 350 degrees. Peel and chop the sweet potatoes. Place them in a bowl with the olive oil and maple syrup, making sure you have enough liquid to coat the potatoes well. Toss them with your hands (slimy, yes, but fun!). Add in the rosemary, salt, and pepper and continue to toss until well-coated. Place in a single layer on a baking sheet. Bake for 30 - 40 minutes, until the potatoes are slightly browned and soft when poked with a fork.
Eat every last one. Seriously. Do it.