Roasted Sweet Potatoes with Rosemary and Chili Crisp
I love sweet potatoes. They’re colorful, delicious, and full of good things like vitamins and antioxidants.
Ingredients
- 3 tablespoons olive oil, divided
- 2–2¼ pounds sweet potatoes, peeled and cut into rough
- 1- inch chunks
- 2–3 tablespoons chili crisp, with some of the oil
- 2 tablespoons chopped fresh rosemary
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°. Rub a large, rimmed baking sheet with 1 tablespoon of the oil.
- Put the sweet potatoes in a large bowl. Add the remaining 2 tablespoons oil, the chili crisp, rosemary, garlic, kosher salt, and a generous amount of black pepper. Toss to mix and spread out on the oiled baking sheet.
- Roast, stirring and turning several times, until the sweet potatoes are tender and browned in spots, 35 to 40 minutes.
- Serve hot.
