We love when we land on a new sweet potato recipe. This one had us gobbling up the toasty bits right off the sheet pan! So much amazing flavor here. Rosemary Extra Virgin Olive Oil and Sariette Blend are a marvelous marriage that’s made perfect with the addition of parmesan cheese and Roasted Garlic Sea Salt. So good!
|2 large sweet potatoes, scrubbed clean
|Rosemary Extra Virgin Olive Oil
|Chopped Fresh Herbs
|Roasted Garlic Sea Salt
|Grated Parmesan Cheese
|Preheat oven to 375°F. Slice sweet potatoes, skin on, ¾ inches thick. Season generously with Rosemary Extra Virgin Olive Oil and Sariette Blend. Spread on sheet pan in a single layer.
|Roast for 10 mins. Remove from oven and flip and redistribute, being sure to scrape up browned bits. Potatoes should be soft enough to press.
|Use a glass or small bowl, sprayed with nonstick spray, to gently smash slices. You want to spread them out just a bit in order to make the edges thinner than the centers. This will allow for extra golden crispiness at the edges. Drizzle with a little additional oil. Return to oven and roast for an additional 10 mins or until tender and golden brown.
|Remove from oven. Sprinkle with grated parm and Roasted Garlic Sea Salt. The heat from the potatoes should melt the parm; however, you can return them to the oven for a few minutes and that should do the trick. Garnish with chopped herbs.