Savory Sweet Potatoes
Posted: | Categories: Recipes | Tags:Add me to a bowl gluten-free sides vegan
Savory Sweet Potatoes
I’ve never been a huge fan of sweet sweet potato dishes, but savory is definitely up my alley. These super simple, flavor-packed potatoes are a great winter dinner side and are equally delicious in a bowl the next day. (And they’d be even BETTER with regular potatoes.) If you don’t have herbs de Provence, you can swap them out for oregano, thyme, or rosemary.
Ingredients
2 large sweet potatoes
1 tablespoon avocado oil
¾ teaspoon salt, divided
Black pepper
1½ cups vegetable broth
2 garlic cloves, grated with a microplane
½ teaspoon herbs de Provence
Juice of ½ lemon
Directions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the sweet potatoes into ¾” slices, then cut into half moons. Add them to a large bowl and cover with the avocado oil, ½ teaspoon salt, and a few turns of pepper. Toss to evenly coat in oil. Place the potatoes on the baking sheet in an even layer. Bake for 25 minutes.
- While the sweet potatoes are in the oven, whisk together the broth, garlic, ¼ teaspoon salt, a few turns of black pepper, herbs de Provence, and the lemon juice.
- After 25 minutes, remove the potatoes from the oven and flip them. Pour the broth mixture into the pan.
- Return the baking sheet to the oven and increase the temperature to 450°F. Cook for another 20-25 minutes until the broth has completely reduced and the potatoes are soft. Let cool slightly before serving.
