Sweet Potatoes with Rosemary

Another yummy recipe from Sur la table cooking class. Even Rob likes this and he does not even care for sweet potatoes! The rosemary is spectacular combined with the sweet potatoes and recipe is not too time consuming.

Ingredients:

• 3 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 1 large shallot, peeled and thinly slice
• 1 teaspoon fresh rosemary
• 2 pounds (3-4 medium) sweet potatoes, peeled and thinly sliced
• Kosher salt and freshly cracked pepper, to taste

Directions:

Combine melted butter, oil, shallot and chopped rosemary in a a large bowl; stir to combine. Add the sliced potatoes and toss to coat; season generously with salt and pepper.

In a large baking dish, arrange potato slices vertically (like dominos) into loose rows. 

Cover baking dish with foil and roast in a 425-degree oven for 30-35 minutes, or until potatoes are tender. Remove the foil and roast an additional 10 minutes, or until tops of potatoes are browned and crisp.