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    Rosemary Roasted Sweet Potatoes


    Roasted vegetables is one of the easiest dishes to make as a beginning cook, and extremely healthy this time of year. Root vegetables are naturally warming to the body, and they provide minerals and carbohydrates that give the body extra energy.

    I love making sweet potatoes for family gatherings, and on Sundays. The leftovers make a great snack on busy Mondays.

    Rosemary is a detoxifying herb that also provides antimicrobial protection. I use it, along with thyme and sage, as often as I can. They all taste great on root vegetables, soups and in homemade salad dressings. 

    I hope you enjoy this easy and healing recipe for roasted sweet potatoes! 

    Rosemary Roasted Sweet Potatoes

    Serves 2

    2 large sweet potatoes or yams
    1 T. fresh rosemary, roughly chopped
    2 T. coconut oil
    ½ t. sea salt or pink salt



    1. Preheat oven to 375 degrees F. Line a baking sheet or dish with parchment paper.
    2. Rinse the sweet potatoes. Roughly chop them into 1-inch cubes. (I don’t bother peeling the potatoes unless the skin is very spotted.)
    3. Put the sweet potatoes onto the parchment-lined baking sheet. Drizzle the oil on the potatoes. Sprinkle the rosemary and salt on top. Mix with your hands or tongs, to coat the potatoes evenly.
    4. Bake for approximately 30 minutes, tossing potatoes after 20 minutes to ensure even browning. Cook for another 15-20 minutes until soft and golden brown all over. Cool slightly, and enjoy!
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