Roasted Purple Sweet Potato Wedges with Rosemary and Thyme

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Roasted Purple Sweet Potato Wedges with Rosemary and Thyme

Frieda’s Specialty Produce Company has declared 2013 The Year of Purple, and guess what Frieda’s sent me? Stoke’s purple sweet potatoes! Saweeeeet!

Have you ever had a purple sweet potato before? This was my first time and holy canolies people, talk about delicious. Frieda’s actually sent me sent me an entire box of purple specialty goodness and I can’t wait to share some new recipes with you.

In case you didn’t know, purple sweet potatoes originated in Stokes County, North Carolina, are NON GMO, and are high in antioxidants. But most of all, they are super yummy. Lets just hope there are a few roasted vegetables left for the Handsome Husband when he gets home.

Here is my recipe:

frieda's specialty produce

Ingredients

2 medium purple sweet potatoes sliced into 1 x 2 inch pieces
3 large carrots, sliced in to 1 x 2 inch pieces
4 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon chopped fresh thyme or 2 teaspoons dried
1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper

friedas stokes purple sweet potato

Directions

Fire up the oven to 400 degrees.

Toss all the ingredients together in a large bowl. In an artistic fashion spread the purple sweet potatoes and carrots on a silpat or cookie sheet and roast until tender {about 45 minutes}.

Serve warm all by themselves or as a side dish.

Want to know where YOU can find some purple sweet potatoes? Head on over HERE to search by state or if you are in Washington, Frieda’s products are sold at Fred Meyer, Albertsons, Trader Joe’s, Rosauers.

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Comments

  1. I love the flavor and the texture of purple potatoes. It is fun to add a little lemon juice if you mash them and it changes the color to a fun more brilliant shade of purple.

  2. These look stunning I’m imaging a bowl of mashed purple sweet potatoes on the Thanksgiving table. Can’t wait to see what you do with them all.

  3. Cynthia Byrd says:

    You inspire me everyday. Keep writing and showing those beautiful pictures of your garden!

  4. After trying your recipe for your loaded potato soup (soupER Great!) I can’t wait to try other recipes. This one looks delicious, and stimulates my artistic side, too. Don’t know how on earth you have the time to cook these dishes, take the amazing pictures, post your blog and even provide links to help me find the purple sweet potatoes but hats off and THANKS.

  5. Are the potatoes and/or carrots peeled?

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