Rosemary Garlic Sweet Potatoes

Rosemary Garlic Sweet Potatoes

I love sweet potatoes.  I love them mashed, baked, fried, grilled, steamed, boiled, whatever. I love them.  I also love them as a breakfast potato...  yes.  Here is an idea for you to have sweet potatoes for breakfast (or, in my house "Brinner" - i.e. "breakfast for dinner").  You can make these as a side potato like I will show here, or you can use them in a breakfast hash.  I will note how to do the hash at the end.


Ingredients:

2-3 large sweet potatoes
4 cloves of garlic (minced)
1/2 of a large red onion
1 tablespoon earth balance or butter
4 tablespoons olive oil (EVOO)
salt
pepper
garlic salt
5-6  fresh rosemary sprigs


Directions:

Preheat the oven to 425 degrees.  Line a cookie sheet with parchment paper, set aside.  Cut the sweet potatoes into bite size chunks, place in a large mixing bowl.  Strip the rosemary leaves from the stems (to do it, pull them in the opposite direction from them growing - that is, in a downward motion).  Dice and place in the bowl with the potatoes.

Next, cut the onion into bite size pieces - a rough chop.  Mince the garlic now too.  Heat a skillet on medium-high, and melt 1 tablespoon of butter (or butter substitute).  Sauté the onions and garlic until fragrant and translucent. About 5-7 minutes.  Add a dash of salt and a couple grinds of pepper and stir often.

Now, drizzle a couple of tablespoons of olive oil into the potato and rosemary mixture and stir/toss to coat.  Salt and pepper to taste.  I use garlic salt here... there is no such thing as too much garlic.   Combine the onions, garlic and potatoes and mix well.  Then, place onto your baking sheet.  Bake for 20 minutes or so, then toss/turn the potatoes.  Bake for another 20-25 minutes.  (total time about 40 min or so).

remove and cool...

And serve with your favorite breakfast items...

For a sweet potato sausage hash:

Make the potatoes as listed above.  In a cast iron skillet cook sausage and then add the potatoes when the sausage is almost cooked through.  Make a little well inside the potatoes for an egg or two (little egg pockets).  Then crack and egg in each.  Place the skillet an oven 400 degrees or so for 15 minute until the egg is cooked.  Remove and serve.  If you do the potatoes right before and don't do them ahead and have them in the fridge, you don't have to cook them as long, as you are putting them in the oven for the egg.