Wednesday, June 27, 2012

Baked Rosemary Sweet Potato Halves

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.


  1. These look scrumptious! I've got a lot of sweet potato recipes, but none with a yam sliced in half and baked. Thanks for sharing!

    1. Actually, we don't have yams in the US (save for a few VERY specialized international markets). Even those canned candied "yams" are really sweet potatoes. Yams are HUGE (like, 100s of pounds) and grown in Africa....they're actually a whole different species than sweet potatoes (of which there are many different varieties). Americans started calling sweet potatoes yams because the they looked so similar to the native African yams....and used the term to differentiate between the soft sweet potatoes and the hard varieties. There's your Southern food lesson for the day! :-)