Sweet is probably my favourite vegetable, especially when fried especially when dip in ketchup and are great with sea salt! The rosemary roasted sweet potatoes are a great alternative to the traditional roasted spuds to accompany a roast dinner.
2 large sweet potatoes, peeled and chopped into
2 tbsp coconut oil
2 tbsp nutritional yeast
6 sprigs of fresh rosemary
(3 whole, 3 with leaves picked)
Pink Himalayan salt or sea salt and
Freshly ground black pepper
Preheat the oven to 180°C/350°F/gas 4.
2.Cut the sweet potato into wedges, trying to keep all the wedges the same size so they cook evenly.
3.place in a large roasting tray, drizzle over some olive oil and sprinkle with the spice and seasoning. Mix up with your hands or a spatula to make sure all the wedges are covered and try to lay out all the the wedges so they don’t overlap.
4.Roast in the hot oven for 1 hour, turning twice throughout cooking. it’s good to occasionally check on them, particularly near the end of the cooking time, to make sure they’re not too overdone.