Rosemary-Roasted Sweet Potatoes Recipe
Cook Time: 30 Minutes
Phase: Phase 3
2 lb Sweet Potato
2 tbsp Canola Vegetable Oil
1 tbsp Rosemary
0 1/2 tsp Cumin
1 tsp Salt
0 1/8 tsp Red or Cayenne Pepper
- Heat oven to 425ºF. Place oven racks in the upper third and lower third of oven. Lightly oil 2 rimmed baking sheets. Cut potatoes 1/4-1/2 inch spears or sticks of equal size.
- Combine potato spears, oil, rosemary, ground cumin, salt and cayenne in a large bowl; toss well to coat. Arrange potatoes in a single layer on baking sheets.
- Roast potatoes, rotating pans and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.
For enhanced flavor and crispier texture, drop the cut potatoes in boiling salt water for a few minutes and let dry before roasting.