Simple, easy roasted and mashed sweet potatoes with bold rosemary flavor and no cream or butter! A perfect healthy side dish to accompany any meal.
Okay, so first of all, I am a total freak. Pretty much every single time I try a new recipe, I immediately freak out about how it’s not good enough and tell my poor, poor husband that we need to toss it because there is no way I can possibly serve it.
Then after the crazy wears off I try it again and realize that I kinda like it. Then I decide to test it out on some guests who inevitably end up loving it, and only then do I decide that I actually did ok.
I mean, I guess sometimes it’s love at first bite, but usually there is a whole series of doubt before I decide a recipe is awesome. And to be honest, the first go around of this recipe was good, but it wasn’t great.
I was in a hurry and I just threw a big handful of rosemary in there haphazardly without taste testing along the way. It ended up being fixable (a little more salt, and a little of my picking out rosemary like a psycho), but I knew the flavor combination wasn’t quite right yet. But, I mean it’s sweet potatoes. They are pretty much error proof.
And don’t worry. I’ve got this little side dish all figured out now. 
That being said, rosemary (and salt!) is a very strong flavor, and what tastes good to me may be too strong for you. Doubtful that it won’t be strong enough because I have a super heavy hand, but if you really love one of the flavors more than the others, then ya never know!
The good news is that the recipe is so easy to adapt to your own tastes. Add extra rosemary, less salt, add goat cheese (because we all know how I feel about that stuff!), or incorporate anything you’d like really! It’s just one of those things where you can be all individual and make it your own. And also? It is so so so good.
Simple, easy roasted and mashed sweet potatoes with bold rosemary flavor and no cream or butter! A perfect healthy side dish to accompany any meal.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil (preferably a good quality extra virgin olive oil)
- coarse sea salt
- 1-3 sprigs rosemary, stems removed, finely minced
- pinch pepper
Instructions
- Preheat oven to 400. Brush sweet potatoes with olive oil and sprinkle with sea salt. Roast until fork tender, about 1 hour.
- Cut off the ends of each sweet potato. You may remove the skin if desired; I did not. Transfer to a large bowl, add a tablespoon of olive oil and mash with a fork or masher, or use a mixer or immersion blender. Add 1 sprig rosemary and a pinch of pepper, and taste. Add extra rosemary and/or salt small amounts at a time until desired taste is achieved.