Trenched Rosemary Sweet Potato

Baked Trenched Rosemary Sweet Potato. Creamy, sweet potato, with aromatic rosemary and salted butter.

Rosemary Sweet Potato.

Does anybody else struggle during the week, in a meal rut? Using the same ingredients, the same way every time. No worries, this Trenched Rosemary Sweet Potato recipe will get you out of the rut. It is easy, uses minimal ingredients and is delectable. The potatoes are sweet and creamy. The butter adds richness. The rosemary has a light lemony peppery flavor.

Autumn Side - Trenched Rosemary Sweet Potato

Baked sweet potato with rosemary and butter

Equipment

• Baking sheet

• Parchment paper

• Tinfoil

Tips or Tricks

• Use a pairing knife, creating a wide and angled trench (easier to trench if it is a wide trench)

• For potatoes that do not want to sit, “up right” use tinfoil to “hold” it up (ball or crumple tinfoil)

Length of Time

• Prep Time - 10 minutes

• Cook time - 40 minutes

Servings

• Serving Size: 1 potato

• Servings: 4

Ingredients

• 4 sweet potatoes

• 4 rosemary sprigs

• 1 tablespoon salted butter

• To taste – kosher salt

• To taste – black pepper

Directions

1. Preheat oven to 400° F

2. Add parchment paper to sheet pan

3. Trench sweet potato, cutting a lengthwise opening on the top of the sweet potato

4. Place rosemary in trench

5. Place butter on rosemary, pushing down to be flush with the top of the trench

6. Place on parchment paper

7. Bake for 40 minutes

Notes

• We have made this with nutmeg too, just as delicious (dash nutmeg on the potato prior to adding the rosemary.)