This sweet potato dish goes perfectly with a roast chicken, but would also be great for breakfast with an egg. It’s versatile and easy and if you prefer your sweet potatoes savory can make an excellent holiday dish too. Now that it’s gardening season, herbs are readily available so experiment with all kinds! (If you need some seeds, click here for my Seeds Now affiliate link.)
Ingredients (makes about four large servings):
- 3 medium to large sweet potatoes
- Four tablespoons avocado oil or duck fat
- About a half a cup finely chopped herbs, your preference. I used sage, parsley, marjoram and oregano.
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 2 cloves garlic or a tablespoon of garlic paste
Peel and chop the sweet potatoes into bite sized cubes. Add the oil, garlic, herbs and spices and mix well. Prepare a baking dish with parchment paper if cooking these by themselves. Place them into the oven, preheated to 400, for about 20-30 minutes, depending on how soft you like them. I added these to a chicken I had roasting for the last 30 minutes.