oven-roasted sweet potatoes

These oven-roasted sweet potatoes a truly a treat! By following a few simple, but important steps, you’ll end up with a candy-like potato that is crisp on the outside, and velvety smooth on the inside.

The addition of seasonally-appropriate herbs makes this dish extra nourishing, perfect for those cold, fall days.

Ingredients

1-2 medium sweet potatoes
2-3 TBS ghee
½ tsp Himalayan mineral salt
1 TBS vata churna
¼ tsp black pepper
1 TBS fresh rosemary

Method

Preheat oven to 425° F.
Peel and rinse the potatoes and finely chop the rosemary. While peeling and chopping, melt the ghee in a small saucepan.
Chop the sweet potatoes into 1 in. chunks. Try to aim for uniform size; this will ensure even roasting throughout the batch.
Add the sweet potatoes, ghee, salt, and vata churna to a bowl, and massage with your hands. Depending on the size of your sweet potatoes, you may want to add more ghee. Ghee is what is going to help crisp up your potatoes, as well as lend to an even flavor and roast.
Once coated evenly, place sweet potatoes on a baking sheet. You will likely need 2-3 sheets. I’t’s very important to give the sweet potatoes space on the pans. If you overcrowd the pan, the potatoes will get mushy and steam rather than bake.
Bake for 20-25 minutes, tossing the potatoes after about 15 minutes.
You will know they are done when you’ve got good crisping and slight charring on the flat surfaces.
Remove from the oven to cool, place in a serving bowl, and sprinkle with chopped fresh rosemary.

makes about 2-4 servings.