Oh Yum: Roasted Rosemary Sweet Potatoes
I love the shape of this dish, how can you not? The wreath-like shape brings to mind the upcoming holiday season, as does the roasty, golden quality of this lovely finished dish. It's much easier to assemble and prepare than it looks and the wow-factor is worth the little bit of fussiness. It only takes a handful of simple ingredients!
3-4 long, narrow sweet potatoes (make sure they're about the same size)
oil spray of your choice (avocado, olive, coconut)
sea salt (we love maldon flake salt for this because of its crunch)
freshly-ground black pepper to taste
3 tablespoons fresh chopped rosemary
Wash your sweet potatoes to remove any dirt, but do not peel. Slice evenly into 1/8-3/16" disks using a mandolin or food processor (I used my cuisinart food processor to quickly get all my slicing done). Spray lightly with oil and toss with the fresh herbs, a pinch of sea salt, and fresh ground pepper.
Arrange the slices upright in a round or oval dish (they will slump in the oven to create that perfect wreath look). Bake, covered at 400° for about an hour (check at 40 minutes to see if your potatoes are tender - baking time varies depending on how thick your slices are), uncover, and increase the oven to 450°. Bake for another 10-15 minutes until the edges are crispy and golden.
Serve with fresh cracked pepper, a sprinkling of maldon salts and some fresh rosemary.