The following content may contain affiliate links. When you click and shop the links, we receive a commission.
Last week at the launch luncheon for Happily Eva After, I gave my guests bundles of Rosemary from my garden as a parting gift. I love rosemary because it is so delicious in fall cooking, and also because it is super sturdy and easy to grow at home. Today I thought I’d share one of my favorite easy and versatile recipes that I make with this homegrown herb!
First, clean and dry your rosemary. In general when using fresh herbs you can get away with using a little more in a recipe than you would with dry herbs, which have a much more potent flavor.
INGREDIENTS
- 2 sprigs fresh Rosemary, stalks removed
- 2 large yams or sweet potatoes, cut in to 1 inch cubes
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Tablespoon salt
- 1/4 Tablespoon pepper
- 1/4 Tablespoon paprika
RECIPE
Preheat the oven to 400 degrees. Place the chopped sweet potatoes in to a baking dish that is large enough to hold them in a single layer without overlapping. Sprinkle the potatoes with the Extra Virgin Olive Oil, and toss to coat. Add the Rosemary, Salt, Pepper, and Paprika and toss to coat. Make sure no pieces of sweet potatoe are overlapping. Place in the oven and cook for approximately 40 minutes, or until soft and browning. Enjoy!
This is a simple and tasty side dish for meats and chicken, but is also very versatile! I make an extra large batch for dinner, and then reheat the leftovers for breakfast and top with two fried eggs. So yummy and protein packed, and a delicious way to transition in to heartier fall breakfasts. Side note: Marlowe loves this!
RECIPE: Fried Eggs Over Savory Sweet Potatoes
Prepare about a cup and a half of roasted Savory Sweet Potatoes, recipe above. Place the potatoes in a shallow bowl. Heat a nonstick pan on medium high heat, and melt a pat of butter, when the butter is bubbling, crack two organic eggs in the pan. Sprinkle immediately with salt and pepper. When the whites of the eggs are firming up (Approximately 1 minute), flip them gently with a spatula. Cook about 40 seconds longer for over easy, and 1 minute longer for over-well eggs. Transfer the eggs on top of the bed of sweet potatoes, and sprinkle with 1 tablespoon chopped Italian parsley. Enjoy!
xoxo
EAM
This looks soo good. I love Yams more than sweet potatoes. And rosemary grows wild around here (atypical perennial herb..) and? So good for us! I’m looking forward to making this soon as our heat wave goes which will be soon. I like to also add cinnamon to Yams (or sweet potatoes) when I just steam them, then gently remove skin or split in half and scoop them to eat after sprinkling on cinnamon.