Ingredients:

  • 2 lbs Sweet Potatoes, scrubbed and diced into 3/4-inch cubes
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 4 cloves Fresh Garlic, smashed and finely minced
  • 2 sprigs Fresh Rosemary, stripped and roughly chopped (approx. 1.5 tbsp)
  • 1 tbsp Unsalted Butter, melted

Instructions:

  1. Place an empty rimmed baking sheet on the middle rack of the oven and preheat to 392°F (200°C).
  2. While the oven heats, scrub the 2 lbs of sweet potatoes and dice them into uniform 3/4-inch cubes, leaving the skin on for texture. Check that they are all roughly the same size for even cooking.
  3. In a large mixing bowl, toss the cubes with 3 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp pepper. Mix until the surfaces look glossy and wet.
  4. Carefully remove the hot baking sheet from the oven. Spread the potatoes in a single layer and roast for 15 minutes, until the bottoms are golden and release easily from the pan.
  5. While the potatoes roast, finely mince the 4 cloves of garlic and roughly chop the 2 sprigs of rosemary. Melt the 1 tbsp of butter.
  6. Stir the garlic and rosemary into the melted butter.
  7. Remove the tray from the oven. Drizzle the garlic butter mixture over the potatoes and toss well with a spatula.
  8. Return to the oven for 5 minutes until the garlic is fragrant and the rosemary is crisp.
  9. The potatoes should be tender when pierced with a fork but have a distinct crispy shell.
  10. Let the tray sit for 2 minutes before serving.