Easy Rosemary Roasted Sweet Potatoes Dish
Ingredients
- 2 large sweet potatoes
- 2 tbsp coconut oil
- 2 tbsp nutritional yeast
- 6 sprigs of fresh rosemary
- Pink Himalayan salt or sea salt
- Freshly ground black pepper
Preparation
Preheat the oven to 180°C/350°F/gas 4.
Cut the sweet potato into wedges, trying to keep all the wedges the same size so they cook evenly.
Place in a large roasting tray, drizzle over some olive oil and sprinkle with the spice and seasoning. Mix up with your hands or a spatula to make sure all the wedges are covered and try to lay out all the wedges so they don’t overlap.
Roast in the hot oven for 1 hour, turning twice throughout cooking. It’s good to occasionally check on them, particularly near the end of the cooking time, to make sure they’re not too overdone.
