Sweet potatoes: yet another food that my partner and I disagree on. If you follow this blog, you may have already heard me discuss the household food wars that occasionally occur.  Items like mint and pumpkin, for instance, are a source of disagreement when it comes to certain recipes. While my partner likes MOST things (he honestly isn’t a fussy eater by any means), I tend to like ALL things (much like a human garburator), and we have come to another impasse with sweet potatoes. They’re honestly my favourite root vegetable and I could eat them daily. The one silver lining of our differences in taste are that I didn’t need to share these Shingled Sweet Potatoes. If you’re a fan of sweet potatoes like I am, you’re going to really enjoy this recipe.

Scroll below for this Shingled Sweet Potato recipe and if you haven’t already, don’t forget to subscribe! 😉

Here’s what you’ll need:

• 3 Tbsp olive oil, melted
• 3 Tbsp butter
• ½ tsp fresh rosemary, finely minced
• 4 medium sweet potatoes, peeled and sliced thinly
• 3 Tbsp maple syrup
• Salt and pepper, to taste

Here’s what you’ll do:

1. Preheat oven to 400° Spray a 9×5 loaf pan with cooking spray. Set aside.
2. In a large bowl, combine melted butter, oil and minced rosemary.
3. Add sliced sweet potatoes and toss until evenly coated with butter mixture.
4. Arrange sweet potatoes vertically in dish. Season with salt and pepper.
5. Cover the dish with foil and bake for 40 minutes.
6. Increase oven to 450° Uncover dish, and drizzle sweet potatoes with maple syrup. Roast another 10 minutes.
7. Enjoy!

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