Rosemary Roasted Sweet Potatoes With Brown Butter

19 Oct

I had never tried fixing sweet potatoes before, so when I was gifted two from my nephew who got them from his brother, I figured it was a good time to play in the kitchen.

After peeling them, I decided to dice and roast them.

I tossed it with a bit of olive oil and added a teaspoon of crushed rosemary.  I can only find leaf rosemary, so I just grind it in my coffee grinder. It works well.

I put them on the roasting sheet and put them in a 400°F oven.

They did have to bake for about 40 minutes.

When they came out, they were just getting brown in places.  They really shrank down, so I was glad I did both of them.  They didn’t even completely fill my serving bowl.

Then I drizzled some browned butter on them.  I can’t believe it took me so long to discover brown butter.  I used 1/4 cup and just cooked it in my sauce pan until it was brown.

I didn’t use all of it for this recipe; it doesn’t take a lot to give it that buttery, nutty flavor.

After trying them, I decided I will need to get some more sweet potatoes.

Definitely need more sweet potatoes, which is why I have been trying to grow them and keep them protected from the deer.

2 Responses to “Rosemary Roasted Sweet Potatoes With Brown Butter”

  1. anotherday2paradise October 19, 2019 at 9:04 pm #

    Looks really delicious.

  2. Jeanne October 19, 2019 at 10:55 pm #

    Wow! We’re going to have to try that recipe! Sounds easy, too. We have just discovered white sweet potatoes. They’re delicious!

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