Sweet Potato with Rosemary

Crispy on the outside, soft on the inside sweet potatoes, cooked in a pot instead of the oven for a delicious meal prep option.

By @idilyazar

Original recipe source

Cook time: 30 minutes

Servings: 3

Ingredients

• 2 medium sweet potatoes
• 3 sprigs rosemary sprigs
• 0 cold water
• 2 tablespoons olive oil
• 0 salt
• 0 black pepper
• 1 teaspoon crushed red pepper
• 0 parchment paper

Instructions

1. Place the sweet potatoes with their skins into a pot. Add enough cold water to cover them and add the rosemary sprigs.
2. Bring the pot to heat. Once a fork can pierce the potatoes, remove them from the heat and drain. Do not overcook them.
3. Allow the potatoes to cool. At this stage, you can refrigerate them for 3–4 days.
4. Preheat the oven to 200°C.
5. Slice the sweet potatoes lengthwise with their skins on.
6. Toss the sliced sweet potatoes with olive oil, salt, black pepper, and crushed red pepper.
7. Line a baking sheet with parchment paper and arrange the sweet potato slices with some space between them.
8. Bake for about 20 minutes until the edges are golden brown.