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.

[print-me target=”.post-content”]