Roasted Sweet Potato Bake
A fast and easy to make yet totally delicious rosemary infused sweet potato bake that is gluten-free, dairy-free, sugar-free and vegan!
Ingredients
- 500 g sweet potatoes, cut into pieces or sliced
- 3 cloves garlic, chopped
- 2-3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- salt & freshly ground black pepper
- 2 cups vegetable broth or white onion soup
Instructions
- Preheat the oven to 375 °Fahrenheit 190°Celsius. prepare oven dish with non-stick spray.
- Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
- Add the broth of white onion soup.
- Bake for 20 minutes. Remove from oven.
- Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 to 20 minutes more.
- Set aside for the broth or soup to be soaked up by the sweet potatoes.
- *Serve warm