Ingredients
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4 medium size sweet potatoes, try to find them similar in size to assure even cooking time
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about 6-8 tablespoons olive oil- preferably in a squeeze tube
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salt and pepper, for seasoning
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12 fresh sage leaves, if super large you can cut in half
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12 small sprigs of fresh rosemary
Directions
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1
Done
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Preheat oven to 425F (220C). Line a small baking sheet with foil. |
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2
Done
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Using a sharp knife, cut each sweet potato crosswise into 1/8 in [3 mm] slices, cutting only three-fourths of the way through the potatoes so they stay intact. |
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3
Done
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Place the cut potatoes, sliced-side up, on a foil-lined baking sheet. |
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4
Done
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In between slices of potatoes, stuff in sage leaf in center in one cut and one rosemary sprig in next, alternating as you go along. |
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5
Done
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Drizzle each potato with olive oil. I like to use squeeze bottle to get in between the slices of potato. |
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6
Done
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Season with salt and pepper. Roast until the potatoes are browned on the outside and tender in the center, about 50 to 60 minutes. |
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7
Done
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to grillYou can roast potatoes on a preheated grill as well, the same amount of time. |
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8
Done
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Serve either room temperature or hot out of the oven. |
