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:

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

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.