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.
Ingredients
Ingredients:
- 1 large sweet potato about 8 inches long and without much variance in width
- 1 Tbsp Sigona’s Blood Orange Fused Oil or Sigona's Navel Orange Fused Olive 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.
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