Blood Orange, Cinnamon & Rosemary Roasted Sweet Potatoes

You’ll love the flavors in this keto, paleo & Whole30-friendly sweet potato dish. It’s also dairy- and gluten-free!

Blood Orange, Cinnamon & Rosemary Roasted , sliced Sweet Potatoes for a holiday meal
Blood Orange, Cinnamon & Rosemary Roasted Sweet Potatoes

The thin slices get deliciously crispy under the broiler, but also stay tender, creating a nice mouthfeel in every bite. The blood orange olive oil brings out the natural sweetness of the sweet potatoes, which is enhanced when roasted, and the rosemary and cinnamon add a savory, herbaceousness that isn’t overpowering but completely complementary.

See also: Recipe Roundup: Blood Orange Fusion Olive Oil

Blood Orange, Cinnamon & Rosemary Roasted , sliced Sweet Potatoes for a holiday meal

Blood Orange, Cinnamon & Rosemary Roasted Sweet Potatoes

You’ll love the flavors in this keto, paleo & whole30 friendly sweet potato dish. It’s also dairy- and gluten-free! The thin slices get deliciously crispy under the broiler, but also stay tender, creating a nice mouthfeel in every bite. Inspired by Thyme & Joy. Serves 2. Easily doubled.
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish

Ingredients
  

Ingredients:

  • 1 large sweet potato about 8 inches long and without much variance in width
  • 1 Tbsp Sigona’s Blood Orange Oil plus more for greasing baking dish
  • 1/4 tsp ground cinnamon
  • 1 tsp minced fresh rosemary or 1/2 tsp dried rosemary or
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 400°F. Using a little blood orange oil, lightly grease a rimmed baking dish, such as an approx. 9”x7” or 1.5 qt oval casserole dish (broiler safe, if desired).
  • Using a mandoline or sharp knife, carefully slice the sweet potato into rounds about 1/8-inch thick. Arrange the slices in the dish, overlapping one another in a semi-circle design.
  • In a small bowl, whisk together 1 tablespoon blood orange oil, cinnamon, rosemary, salt and pepper. Drizzle the mixture over the sweet potatoes and use a pastry brush to coat the slices. Cover with foil and bake for 30 to 35 minute or until tender.
  • Uncover and place the dish under the broiler, if desired, for about 5 to 7 minutes or until the top is crisp and slightly brown, just be careful they don’t begin to char and burn.
  • Remove from oven; allow to cool slightly before serving.
Keyword Sigona’s Blood Orange Fusion Olive Oil

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