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Herb-roasted Murasaki sweet potatoes on a baking tray with rosemary, sea salt, and a bowl of olive oil.

Herb-Roasted Murasaki Sweet Potatoes

Roasted Murasaki sweet potatoes with olive oil and fresh herbs create a delicious, nutty side dish that pairs perfectly with any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine American, Fusion
Servings 4 People
Calories 480 kcal

Equipment

  • 1 Baking tray
  • 1 Mixing Bowl
  • 1 Knife

Ingredients
  

  • 4 medium Murasaki sweet potatoes washed and sliced into wedges
  • 2 tbsp Olive oil
  • 1 tsp Sea salt
  • 1 tsp Fresh rosemary or thyme optional, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Slice the Murasaki sweet potatoes into wedges.
  • In a mixing bowl, toss the sweet potatoes with olive oil, sea salt, and optional herbs.
  • Spread the potatoes evenly on a baking tray.
  • Roast for 30-35 minutes, flipping halfway through, until golden and slightly crispy.
  • Remove from the oven and let them rest for 5 minutes before serving.

Notes

For extra crispiness, avoid overcrowding the baking tray. If you’re feeling adventurous, sprinkle smoked paprika or a pinch of cinnamon for added flavor.
Keyword healthy side dish, herb-roasted vegetables, Murasaki sweet potatoes, roasted sweet potatoes