CATHERINE TIDD
About the Recipe
You seriously can't go wrong with these ingredients. What is amazing about this is that the butter will start to brown a little as you're infusing it with the rosemary and garlic, but it will keep browning in the oven as you bake it. This is melt-in-your-mouth delicious.
The other nice thing about this is that it's cooked at the same temperature as the Split Chicken Breasts with Sausage and Cornbread Stuffing if you're making that as well. I do recommend cooking the sweet potatoes longer than the chicken breast (and put your oven on convection if you have that option), but that gives the chicken a minute to rest when you take it out anyway.
Enjoy!
Ingredients
1/2 stick of butter
2 stalks of rosemary
2 cloves of smash garlic
1 1/2 cups peeled and cubed sweet potato (about 1 inch pieces)
salt and pepper
Preparation
Preheat oven to 375 degrees.
In a small saucepan, melt butter on low heat. Add rosemary stalks and smashed garlic. Leave on low heat for 15-20 minutes to infuse the butter. Watch to make sure the butter does not burn. It will likely brown a bit and that's fine - the butter will keep browning in the oven.
Remove butter from heat and take out rosemary and garlic cloves. Put cubed sweet potatoes in a bowl and toss with butter mixture, salt and pepper. (I used about a tablespoon of Kosher salt. Remember that Kosher salt isn't as intense as sea salt, so if you're using sea salt, use less.)
Spread sweet potatoes in a single layer on baking dish or cast iron skillet. Bake at 375 degrees for 45- 60 minutes. Toss sweet potatoes halfway though.
What I'm Watching
Well, as of writing this, it's not out yet but I can tell you what I'm looking forward to as a holiday binge: The Crown.
