Rosemary Roasted Sweet Potatoes

Aug 28, 2018 | RECIPES

Over the past year I have traveled to Boone, NC for three days each month to provide Ayurvedic body therapies at the Art of Living Retreat Center. One of the perks of being able to make a living helping others optimize their health in a serene locale among blowing, green tree branches that overlook a range of hazy blue mountains (as if the scenic environment wasn’t enough) is having easy access to healthy food three times a day in the property’s dining hall.

This rosemary roasted sweet potatoes recipe is inspired by a similar dish I had at the Art of Living during my most recent trip to the meditation and yoga center. As we get ready to transition from summer to fall, mother nature brings sweet potatoes into season to help ground and nourish us through the cold winds of autumn — making this recipe a good one to have at the ready.

The relaxation room in Shankara Ayurveda Spa at the Art of Living Retreat Center, and Tesia with the Blue Ridge Mountains in Boone, NC where the center is located.

The Shankara Ayurveda Spa relaxation room at the Art of Living Retreat Center, and me on property in front of the blue ridge mountains.

Sweet potatoes are great roasted whole as well, but chopping them into inch-sized cubes like this recipe calls for cuts down the cooking time. Whether whole or cubed, roasting sweet potatoes also helps to hold in nutrients that can get diluted if you were to boil them in water.

Give this recipe a try, and let me know how it turns out for you in the comments section below. Happy eating!

Rosemary Roasted Sweet Potatoes

Print Recipe

Prep: 10 min :: Cook Time: 30 min :: Serves: 4

INGREDIENTS

  • 3 large sweet potatoes, preferably organic
  • 3 tbs melted ghee or extra-virgin olive oil
  • 1 sprig fresh rosemary, leaves removed and chopped
  • fresh ground black pepper
  • 1 pinch salt

Preheat oven to 425 degrees. Rinse and scrub your sweet potatoes, then cut them into one inch cubes. Try to keep the cubes the same size so they all cook evenly, and feel free to peel them if you like. Spread the sweet potato cubes on a parchment-lined (optional) pan. Drizzle ghee or extra-virgin olive oil over the potatoes, then sprinkle with salt and black pepper.

Sprinkle half of your fresh chopped rosemary over the potatoes and use clean hands to toss and coat the cubes. Place pan in the oven. After roasting for 15 minutes, remove pan from the oven and sprinkle the remaining chopped rosemary on the sweet potatoes. Use a large spoon or spatula to toss the potatoes again, then return to the oven for another 15 minutes. Serve and enjoy!

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I'm Tesia. Clinical Ayurveda Specialist and Integrative Health Coach providing inspiration and practical know-how for busy people who want optimal health and more joy, daily.

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