Roasted Gingered Sweet Potato

Roasted Gingered Sweet Potato

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Makes 4 Servings


2 sweet potatoes, washed and sliced into large pieces
2 pieces ginger, peeled and chopped
4 garlic cloves, chopped
3 tablespoons NHF Extra Virgin Olive Oil
NHF Kosher Salt, as needed
NHF Black Pepper, as needed
2 springs of rosemary, pulled off the stem


  1. Preheat oven to 375°F.
  2. Place a cast iron pan over high heat until lightly smoky.
  3. Add the olive oil and spread evenly over the pan.
  4. Add the sweet potatoes, making sure they are all evenly distributed and are all touching the pan. Turn the heat to medium and cook for 2 minutes.
  5. Season with salt and pepper.
  6. Add the rosemary and flip over the potatoes using a spatula. Continue cooking the sweet potatoes for about 4 minutes, covered.
  7. Remove the cover, add the garlic and ginger, and flip the potatoes using a spatula. Cover and place into the oven.
  8. Roast the potatoes for 6 minutes covered. Remove from the oven and flip the sweet potatoes using a spatula. Return to the oven uncovered and increase the heat to 425°F.
  9. Roast the potatoes for 6-8 minutes until golden brown and fork tender.
  10. Remove from the oven, arrange on a serving plate and serve with your favorite plant based dipping sauce.