Garlic Butter Sweet Potatoes
fallside
- Author
- carolinagelen
- Yield
- 2 servings
Ingredients
produce
- ✓2 tablespoons parsley (fresh, finely chopped)
- ✓4 cloves garlic (minced)
- ✓2-3 sweet potatoes
- ✓1 teaspoon lime zest
dairy
- ✓1/4 stick butter (melted)
pantry staple
- ✓vinegar
- ✓oil
- ✓salt
Instructions
- Heat the oven to 425°F or 215°C. Microwave or steam the potatoes, skin on, for 3 minutes. They’ll be really hot once you take them out, so be careful.
- Briefly cool them, then slice them into 1 inch thick or 2.5 cm thick rounds.
- Drizzle 2 to 3 tablespoons of oil on a baking sheet. Toss to coat the potato rounds in oil. Add a splash of vinegar and toss again.
- Arrange the potatoes on the baking sheet, and sprinkle a pinch of salt on top.
- Roast the potatoes for 18 to 20 minutes on one side, or until golden brown. Take the potatoes out and flip them using a pair of kitchen tongues. Toast for 12 to 15 more minutes.
- In the meantime, combine the garlic, butter, lime or lemon zest, parsley or cilantro, a pinch of salt in a bowl. Pour the garlic butter all over the potatoes and toss to evenly coat. That’s it :)