To pair with our prosciutto pesto sandwich for dinner, I made roasted sweet potatoes. This was the first time I’ve ever cooked sweet potatoes and it was so easy and very yummy.
I usually roast red potatoes with rosemary. For the sweet potatoes, I coated them with extra virgin olive oil, salt, pepper, and paprika.
Peel the potatoes. I did 3 medium sized potatoes and it was more than enough for 2-3 people.
Then cut the potatoes into 1 inch squares. Toss them into a bowl and drizzle with EVOO, S&P, and paprika. Stir them and place on a baking sheet.
Put them in a 400 degree oven for 30 minutes, moving them around on the baking sheet about half way through.