- 2 sweet potatoes, peeled and diced
- 2 Tb Olive Oil
- 1/2 tsp Kosher Salt (Paleo followers substitute refined sea salt or omit all together)
- 1/8 tsp black pepper
- 2 tsp fresh Rosemary
- 2 Tb fresh Parsley
- 1/8 cup maple syrup (Paleo followers substitute raw maple syrup)
- 1/8 tsp cayenne pepper
Preheat oven to 425.
In a small bowl combine the maple syrup and cayenne pepper, mix thoroughly and set aside. Using a mortar and pestle grind the fresh Rosemary, fresh Parsley with a pinch of Kosher Salt together until fully ground and blended. In a medium bowl combine the diced sweet potatoes, Olive Oil, Kosher Salt, black pepper and the Rosemary Parsley mixture and toss well. Make sure the potatoes are thoroughly coated. Line a baking sheet with foil and lay the potatoes, single layer on this baking sheet. Roast between 15 – 20 minutes. The potatoes are fully roasted if they are soft when pierced. Drizzle the maple syrup cayenne pepper mixture over then roasted sweet potatoes and return to the oven, roast for 3 minutes more. Remove the sweet potatoes from the foil lined baking sheet immediately as if you let them sit after done cooking they will stick.
Suggestions: Try adding Russet or Red potatoes to the Sweet Potatoes…..some green onions might pair nicely also. (Remember to increase the other ingredients when you increase the potatoes.)