Roasted Purple Sweet Potatoes
- 1 lb. purple sweet potatoes
- ½ pound cremini mushrooms (baby bella or baby portobello)
- 2 sprigs fresh rosemary
- 2 tbs. olive oil
- Salt + pepper to taste
- ½ tsp. minced garlic (optional)
Preheat oven to 400 degrees F. Slice sweet potatoes into ½ inch thick wedges or cubes. Slice mushrooms in half, or you can leave them whole if small. Strip rosemary leaves from their stems and finely chop. In a mixing bowl combine potatoes, mushrooms, rosemary, olive oil, salt + pepper and garlic. Place mixture on a sheet pan, and roast in oven for about 25-30 minutes, stir once half way through cooking time.