A Year-Round Guide to Franklin and Nantahala

Yields: 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

Madison County Championship Rodeo

Yields: 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

Rosemary and Goat Cheese Strata

Yields: 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

Roasted Sweet Potatoes with Rosemary Honey Vinaigrette

Yields: 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.

print it

This story was published on Aug 12, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.