Roasted Sweet Potato Scallops with Lemon, Rosemary, Garlic

18 Mar

roasted title

Ingredients:

  • 4-5 sweet potatoes, sliced into 1/4 inch thick medallions
  • 1 Tablespoon dried rosemary
  • 2 cloves of garlic, minced
  • 1 lemon, juiced
  • 1 Tablespoon extra virgin olive oil
  • Salt to taste

Directions:

  1. Preheat your oven 400 degrees Fahrenheit.  Toss your sliced potatoes in a large bowl with your olive oil, dried rosemary, minced garlic, lemon juice, and salt to taste.  IMG_4859s
  2. I used a small cast iron skillet, but please feel free to use any casserole dish!  Stand your potatoes up in a ring around the edge of your circular dish and a ring in the center (if you are using a square casserole dish arrange them in straight lines).  Be sure not to pack your potatoes too tightly as they won’t cook thoroughly! Drizzle your potatoes with leftover dressing from your bowl.  IMG_4867s IMG_4873s IMG_4879s
  3. Pop your dish into your preheated oven and bake for about 30 minutes, until your potatoes are tender.
  4. Enjoy eating whole!IMG_4887s IMG_4891s IMG_4897s IMG_4901s IMG_5080s

Like this recipe? Try these in my Perfect Sweet Potato Au Gratin: Veganized!

au gratin title1 IMG_5094s

Or try my Sweet Potato Scallop Stacks!sweet potato stacks title IMG_5058s

One Response to “Roasted Sweet Potato Scallops with Lemon, Rosemary, Garlic”

Trackbacks/Pingbacks

  1. Perfect Sweet Potato Au Gratin: Vegainzed! | Eating Whole - March 18, 2014

    […] batch of my Scalloped Sweet Potatoes, […]

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