Roasted Purple Sweet Potato with Balsamic Vinaigrette
Rebecca Huff
A side dish fit for the royals
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
- 8 medium purple sweet potatoes chopped into cubes
- ⅔ cups olive oil extra virgin
- ⅓ cup balsamic vinegar
- sprig fresh rosemary
- ½ tsp Himalayan sea salt or more to taste
Preheat the oven to 475°F with a rack in the middle position.
Combine the chopped sweet potatoes, salt, and oil in a large bowl tossing well to coat evenly.
Pour out onto a baking sheet with a rim lined with parchment paper.
Roast for 30-35 minutes or until fork-tender, checking once around 25 minutes to test doneness.
In a small jar with a tight-fitting lid, combine the oil, vinegar and spices. Put the top on the jar tightly, then shake vigorously.
Add more salt and pepper to suit your taste.
Potatoes are a naturally gluten-free food.
Keyword purple sweet potatoes