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Roasted sweet potatoes with rosemary

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Category: Potatoes

 Ingredients List

  • 1 lb sweet potatoes or yams (about 3 medium-sized ones), cut into 1 inch cubes;
  • 1 large sprig of picked rosemary leaves;
  • 3 tbsp lard, duck or goose fat;
  • 5 cloves garlic, skin still on, but smashed;
  • Sea salt and freshly ground black pepper to taste;


1. Preheat your oven to 425 F.
2. In a pot filled with salted cold water, place the sweet potato cubes and smashed garlic and bring to a roiling boil. As soon as it boils, drain the potatoes in a colander and let steam and dry a bit in it. Discard the garlic cloves.
3. Meanwhile, using a mortar and pestle, grind the rosemary leaves somewhat.
4. Heat a roasting pan on the stove top to a medium-low heat, add the fat, rosemary, sweet potato cubes and season with salt and pepper. Without cooking anything, mix everything well together.
5. Place the roasting pan in the oven and roast for about 20 to 25 minutes, until crispy and tender. Stir the potatoes occasionally during the cooking process for an even cooking.

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