When I first bought Sara Foster's Southern Kitchen cookbook, I couldn't wait to try this recipe! My mama's nickname for me is Sweet Potato Pie, so of course this one was screaming my name! I paired it with Spicy Pepper Jelly-Marinated Grilled Pork Tenderloin and it was a hit with the whole family! In fact, I made an extra potato and pureed it (skin and all) for my nine-month-old...who loved it!
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh rosemary, chopped
salt and freshly ground black pepper
4 sweet potatoes
Preheat the oven to 375. Combine the olive oil and butter on a rimmed baking sheet. Pop the sheet in the oven and allow the butter to melt. Ensure melted butter and olive oil coat the entire baking sheet. Season with salt and pepper and sprinkle rosemary all over the butter mixture.
Cut sweet potatoes in half lengthwise. Rub the cut side of each potato half in the seasoned butter mixture. Press rosemary onto flesh of sweet potato as necessary. Arrange potato halves, cut side down, on baking sheet.
Bake until potatoes are soft to the touch and the edges are golden brown, 30-35 minutes.
Serves 4-8, depending on how much you love sweet potatoes!
Recipe adapted from Southern Kitchen, by Sara Foster.