Wednesday, October 18, 2006

Great fall recipe!

Here is a great recipe that is always a crowd pleaser! It is one of our favorites and with fresh rosemary growing in the backyard its even better. Rosemary is a plant that I just haven't been able to kill yet! All my other herb plants either die or set seed so fast, I lose them before I can use them. Not my little rosemary bush though! We love to use this recipe when the days are cooler so that the heat of the oven doesn't overpower our air conditioner or send our electric bills through the roof. And, sweet potatoes always seem to taste better this time of year. Serve these roasted potatoes with side dishes of fresh Brussels sprouts and butter beans for a real fall treat! ENJOY! (For more recipes and menus click here )

Roasted Sweet Potatoes with Rosemary
3 or 4 sweet potatoes
2 T Earth Balance or Smart Balance
Bunch of fresh rosemary, stems removed and chopped
1. Preheat oven to 400 degrees. While oven is preheating, place margarine in 13x9x2 pan in the oven, allowing the margarine to fully melt.
2. Peel and cut sweet potatoes into 1 inch cubes.
3. Place potatoes in the preheated pan with the margarine. Toss to coast sweet potatoes.
4. Sprinkle chopped rosemary over the sweet potatoes. Place in oven and roast for approximately 35 to 45 minutes, until potatoes are tender

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