Countdown to Thanksgiving…
Now I know sweet potato soufflé is most likely a staple on your Thanksgiving menu, but just trust me and try these savory fingerling sweet potatoes for a change… I made these last year on a whim before Thanksgiving and we all loved them so much, I decided to make them on Thanksgiving Day in place of our usual Sweet Potato Soufflé.
Get the Look
INGREDIENTS
- 4-6 Sweet Potatoes (cut into thin strips)
- Olive Oil (3/4 c)
- 4 Garlic Cloves (finely chopped)
- 1 tbsp Salt
- Freshly Cracked Pepper
- Freshly Chopped Rosemary (3-4 sprigs)
- 2 tbsp melted Butter
- 2 tbsp Maple Syrup
- Freshly Grated Parmesan Cheese
- Freshly Chopped Parsley
DIRECTIONS
Start by slicing the sweet potatoes into thin strips and add to a baking sheet. In a small bowl, mix together olive oil, fresh rosemary, finely chopped fresh garlic, salt and pepper, and pour over top of the sweet potatoes and use your hands to fully coat. Loosely cover with tin foil and bake on 400° for 30 minutes. Flip the sweet potatoes and bake uncovered for 15 more minutes.
On the stovetop, melt butter and Maple syrup together. Plate the sweet potatoes, pour the butter and Marple syrup over the sweet potatoes, grate with fresh Parmesan cheese and garnish with fresh parsley.
Promise you will love these!
