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Mom's Roasted Sweet Potatoes

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Mom's Roasted Sweet Potatoes

Serves 6 to 8

4 pounds (about 6 medium) sweet potatotes, scrubbed, ends trimmed

2 tablespoons fresh winter savory leaves (or 1 teaspoon dried)

1/2 teaspoon salt

1/3 cup extra-virgin olive oil

4 tablespoons water

Cut sweet potatoes in half lengthwise and then into 1/2-inch slices and place in a large bowl. Drizzle with olive oil and scatter winter savory leaves around and sprinkle with salt. Using your hands, mix the ingredients together until the sweet potatoes are well coated.

Transfer sweet potatoes to a 9 x 13-inch baking dish; shake the dish back and forth to level the potatoes. Pour water in dish around edges. Cover the dish loosely with aluminum foil. Bake in a preheated 350-degree oven 20 minutes; uncover and bake until the potatoes are tender.

— Dolores Kostelni, Lexington

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