Roasted Sweet Potatoes

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I love sweet potatoes, don’t you?  But I’m sick of eating them the same way all the time and I wasn’t in the mood to prepare them with sweet ingredients, I wanted something a little less sweet.

Here’s what I did:

5 Sweet potatoes scrubbed and cubed
6 cloves of garlic chopped
About 4 Tablespoons of Olive Oil (approximately, I just free poured – you’ll need enough to coat the potatoes)
2 Tablespoons dried rosemary
Liberal amounts of kosher salt
about 20 grinds of black pepper
1 lemon

Preheat oven to 375 degrees.

Combine all the ingredients in a fairly large casserold dish and toss to coat and combine (I used my hands, it was more thorough then the tongs I tried first).

Start checking at 40 minutes, toss a little when you check.

I took mine out after 60 minutes, served with garlic sauteed broccoli and grilled chicken.  Squeeze a little lemon juice over the whole plate, it’s good on everything.

The whole family raved about them. They’re very filling too, so a little goes a long way.

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