I first offered this to accommodate picky guests. Now every time I serve these potatoes, most people have 2 servings, as they can’t decide which topping they prefer! We love this paired with my Flank Steak with Cilantro Sauce. The ingredients below make enough dressing to cover approximately 12 sweet potatoes.
FOR TOPPING 1:
¼ cup/60 ml extra-virgin olive oil
1 tsp/1 g fresh rosemary, minced
2 cloves garlic, minced
Top with Crispy Sage
FOR TOPPING 2:
3 tbsp/45 ml coconut oil
½ tsp ground cinnamon
⅛ tsp ground nutmeg
Preheat oven to 400°F/204°C. Prick each sweet potato a few times with a fork. Place them on a baking tray on the top rack of an oven and cook for 50–60 minutes or until they are completely tender.
Meanwhile, prep your toppings by whisking together the ingredients for each option. Serve alongside roasted sweet potatoes and allow your guests to pick their own toppings!