Roasted Sweet Potatoes: Two Variations

This week for FN Dish's Sensational Sides, we were asked to make a side dish that needed to be roasted.  Since I like to roast all of my vegetables, like my Garlic and Rosemary Potatoes and Roasted Asparagus, I decided to change it up a bit this week, and roast some sweet potatoes.  The only problem was, I could not decide how I wanted to flavor them!  Therefore, I just made two batches and both were so delicious in their own way! Since I cannot pick a favorite, I'll let you decide which one you prefer.

Ingredients

Version 1: Rosemary Roasted Sweet Potatoes
-2 large sweet potatoes, peeled and cubed
-1/2 tablespoon freshly chopped rosemary
-1 teaspoon diced garlic
-1 tablespoon butter (optional)
-Salt and pepper to taste
-Olive oil for drizzling

Directions:
Preheat the oven to 350 degrees F.

On a baking sheet and/or pan, toss the sweet potatoes with a little olive oil, salt and pepper, rosemary, and garlic. Place in the oven and roast for about 25 minutes, or until fork tender.

Remove from the oven and stir in the butter, if using, until melted. 

 

Variation 2: Cinnamon and Walnut Roasted Sweet Potatoes
-2 large sweet potatoes, peeled and cubed
-1/2 teaspoon cinnamon
-1 tablespoon butter, melted
-1 handful of walnuts (optional)
-Honey for drizzling (optional)

Directions:
Preheat the oven to 350 degrees F.

On a baking sheet and/or pan, toss the sweet potatoes with the melted butter and cinnamon.  Place in the oven and bake for about 25 minutes, or until fork tender.

Remove from the oven and stir in the walnuts and just a little bit of honey (if using).

I hope you enjoy both of these tasty variations!

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