Rosemary Sweet Potatoes

When the weather is gorgeous like this, and the days are long, the last thing I want to do in the evening is be inside cooking dinner.  So I’ve been working on recipes where I can do the prep work ahead of time, then just stick the dish in the oven to bake, while I go outside and hang out with the neighbors.  Then at dinner time an hour or so later, I just come in and it’s ready, easy peasy.

So this dish is born of that tradition.  I’ll share the rest of the meal with you as well, but the truly outstanding part was the sweet potatoes — so creamy and soft and tasty!

Rosemary Sweet Potatoes


  • Sweet potatoes (2-4), peeled cut into 1/2-1 inch cubes.  I used 2 very large potatoes which was at least 4 cups.
  • Olive oil
  • 1-2 sprigs fresh rosemary, chopped
  • 2-4 cloves garlic, minced
  • Kosher salt / fresh ground pepper

Preheat oven to 400 degrees.

Drizzle a bit of olive oil in an iron skillet (or roasting pan), enough to coat the bottom. (Place in oven while you do the next steps)

In a large bowl combine your potatoes, rosemary, and garlic, sprinkle liberally with salt and fresh ground pepper.  Drizzle with additional olive oil, tossing to coat.

Pour your potatoes into your hot iron skillet.

Bake for about an hour, stirring halfway through or until the potatoes are soft on the inside and a little crispy on the outside.

Rosemary Chicken & Sweet Potato, with Zucchini

To turn this into a whole meal:

After you put the sweet potatoes in the oven…

slice up ~3 (single) chicken breasts into strips.

Toss chicken with the same mixture as above: rosemary, olive oil, salt, pepper, and garlic.

Heat up a second skillet (oven proof) on high, add olive oil, and brown the chicken pieces quickly, but don’t cook through.  May need to do in two batches.  Set aside.

Slice up 2 large zucchini in 1/2 inch slices, toss with olive oil, salt, and pepper, set aside.

Go have a cocktail with the neighbors.

At about the 30-40 minute mark, stir your sweet potatoes, and place the zucchini slices on top.

Reduce temp to 325.

Put the chicken skillet in the oven.

Go play outside.

Check after 15-20 minutes to see if the chicken is cooked through (it will depend on how big your strips were, and how much you browned them prior).  If cooked through, remove chicken skillet to stovetop.  There should be some liquid from the chicken in your skillet, remove it the broth and stir it in to your potato skillet.

Check your zucchini and potatoes for doneness.  Zucchini should be soft, but solid–not falling apart.

Give it another 10 minutes if necessary.

Remove veggies.  If necessary, give the chicken a quick heating/browning on the stovetop, then serve!


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