My fall friends keep calling my name.
I love breakfast a whole lot.
But I may love the fall season more.
Ok, maybe it is a tie.
I have a feeling pumpkin will be showing up in my blog, very, very soon.
(follow the picture-brick road to get to the recipe at the end of post)
While the sweet potatoes are roasting, mix up the rosemary-honey glaze.
This is such an easy side that will impress all your whole family and guests.
The rosemary, honey, and garlic meld so perfectly with the sweet potato.
I could not stop eating these!!!
The recipe below was made for 2-3 servings, but it is very easy to double or triple if necessary!
2 large sweet potatoes, cubed.
for the honey-rosemary glaze:
2 tsp fresh rosemary, chopped
1 tbsp olive oil
1 tbsp honey
1 tbsp red or white wine vinegar
1 large garlic clove, minced
¼ tsp salt
¼ tsp pepper
Preheat oven to 375 degrees and grease a baking sheet.
Place sweet potato cubes onto baking sheet.
Bake for 30-40 minutes, until desired golden brown.
While the taters are baking, mix-up the “Honey Rosemary” glaze ingredients in a glass bowl.
When sweet potatoes are golden brown, add them to the glass bowl and mix.
Enjoy a slice of sweet potato heaven with any meal!
warning: very addicting.