Shingled Rosemary Sweet Potatoes

Updated: 4 days ago


Shingled Rosemary Sweet Potatoes - amanda macgregor centineo - food allergy recipes - thanksgiving sides

Ingredients

  • 4 tablespoons olive oil

  • ¼ teaspoon crushed dried rosemary, or ½ teaspoon fresh

  • ¼ teaspoon dried thyme, or ½ teaspoon fresh

  • ¼ teaspoon dried parsley, or ½ teaspoon fresh

  • 3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thin, similar to chip shapes​ using the Pampered Chef Simple Slicer

  • 1 onion, peeled and diced

  • Sea salt and freshly cracked black pepper, to taste

Directions

  1. Preheat oven to 400 degrees F.

  2. Combine 3 tablespoons of oil and all the seasonings in a small bowl. Set aside.

  3. Pour 1 tablespoon of olive oil in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish.

  4. Add the diced onion on top of the arranged sweet potatoes.

  5. Brush the top with the seasoned oil mixture.

  6. Season generously with salt and pepper.

  7. Cover dish with foil and roast for 1 hour, until potatoes are tender (If your potato slices are thicker, you may need to increase cooking time).

  8. Increase oven heat to 450 degrees F and remove the foil to roast another 10-15 minutes, until the tops of potatoes are browned and crisp.

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Pampered chef - amanda macgregor centineo - food allergy recipes

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