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Even though these sort-of-crunchy and just-a-little-kick-spicy sweet potatoes aren’t necessarily a Christmas-y side dish (in fact, I made them the first time for Easter brunch), they fit right in with a fall-ish, winter-ish holiday menu, making them perfection for this time of the year.
Plus easy. And did I mention YUMMY?
3 large sweet potatoes, cut in bite sized pieces
2 Tbsp olive oil
1 tsp paprika
1 tsp cayenne
1 tsp coarse salt
1 tsp garlic powder
1 tsp fresh rosemary (plus more for sprinkling on top)
Fresh parsley (to sprinkle on top)
Garlic aioli (to drizzle on top)
Preheat oven to 425. Toss potatoes with olive oil and spices. Arrange cut-side down on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flip and cook for another 10-15 minutes until crispy golden brown and fork tender. Top with fresh rosemary, parsley and a drizzle of garlic aioli.
Add to your holiday menu lineup and ENJOY!
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