Roasted-Red-Sweet-Potato from Recipes of Note


Yield: 6 servings

  • 5 cups sweet potatoes, peeled and cubed
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup honey
  • 3 tablespoons white-wine vinegar
  • 3 tablespoons fresh rosemary, chopped (do not use dried)
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Combine the potatoes and 1 tablespoon olive oil in a bowl, and toss well to coat. Spread in a single layer over a foil-lined 10-inch x 15-inch baking pan coated with nonstick cooking spray. Bake at 450° for 35 minutes or until light brown; do not stir. Whisk honey, vinegar, 1 tablespoon olive oil, rosemary, garlic, salt, and pepper in a bowl. Add the potatoes, and toss well to coat. Serve hot or at room temperature.

Recipes of Note: A collection of recipes from the Greensboro Symphony GuildAdditional recipes from Recipes of Note that appeared originally with this one:
Summer Vegetable Gratin
Shrimp and Creamy Grits

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