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Sweet Potatoes with Rosemary

Serves: 6


  • 1½ lb sweet potatoes or yams, cut into bite-sized cubes
  • 1/3 c olive oil
  • 2 T freshly squeezed lemon juice
  • 1 sprig of rosemary, leaves pulled
  • 2 t lemon zest
  • 2/3 t cracked sea salt
  • 1/3 t cracked black pepper
  • Virgin coconut oil, enough to grease the cookie sheet


Preheat oven to 350°. Combine all ingredients except sweet potatoes. Place sweet potatoes on large cookie sheet greased with coconut oil. Pour combined ingredients over sweet potatoes and mix with fingers. Cook for 35-40 minutes or until tender.

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Principal Author: Victoria Kuhn
Date of Publication: 11/11/2009
Updated: 12/28/2010