OMG have I got an incredibly easy, incredibly simple, incredibly yummy side for your holiday dinner this year!
GUYS, I am not even kidding this is the simplest and most delicious side of life. Ok, maybe not better than a french fry, let’s be real BUT these tender slices literally melt in your mouth.
I am a cray cray fan of anything sweet potato but I do have a confession. This recipe is actually stolen from my sister. Just a little background, my sister grew up the pickiest eater. As in, the type that avoids green things like the plague, was disgusted by any vegetable. And herbs? Yea, right. So you can imagine my surprise the last time I went home to the U.S. and witness my sister making sweet potatoes, let alone with rosemary AND truffle oil. Where did my sister go?! Hallelujah she came around to flavor (um, hello how can you not eat rosemary?) and here I am, stealing her recipe.
As much as we all love this time of year and love hosting…well, maybe you hate it but it’s one of my first loves…I think we can all admit that it can be seriously overwhelming trying to cook in masses and please the masses. The answer is drinking more wine. LOL, just kidding, this recipe is the answer but wine is friggin’ fantastic as well.
So on the note of simple, the prep for these sweet potatoes is literally 10 minutes, pop it into the oven and done. WHAT?! Easy-friggin’-peasy. There are just six ingredients so these sweet potatoes are so inexpensive and the taste is out of this world! Cheap, easy and delicious? Sign me up.
The truffle oil gives off just enough flavor and is compromised so well by the rosemary and garlic powder. The sweetness of the sweet potatoes off-sets the almost vinegary taste of the truffle. These potatoes melt like butter, sizzling coming out of the oven.
Sweet potatoes on sweet potatoes on sweet potatoes!
Your Christmas side woes are over! These sweet potatoes are a life saver and you simply must try them.
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- 4 sweet potatoes
- 1/2 cup truffle oil
- 1 tbsp garlic powder
- 1 tbsp dried rosemary
- salt and pepper, to taste
- *increase or decrease measurements based on your taste
- Turn the oven on 425F. Slice potatoes and layer them on a large baking sheet or baking pan (you will need more than one to accommodate all potatoes).
- In a small bowl, combine the truffle oil, garlic powder, rosemary, salt and pepper. Brush the oil mixture on the sweet potatoes and put them in the oven for about 30 minutes or until fork tender.