You know what I love about sweet potatoes (other than eating them, yummy!) is that they go with every season. You can add cinnamon for fall, rosemary for spring and summer, and salt and pepper for winter. Also, they can practically be used in dozens and dozens of different recipes – pizza, baked casseroles, pancakes, cupcakes, breads, meatloaf, stir fries, soups, the list goes on and on! You’ll definitely be seeing more from me this year – all I can think about now is sweet potato bread…yum!

Today I give you Oven Roasted Rosemary Sweet Potato & Onion Chop. This can be made for a main meal or a side. It really screams brunch to me too, especially since I like to top it with a fried egg.

Serves two.
2 medium sized sweet potatoes
1 half chopped white onion
3 tablespoons of olive oil
2 tablespoons of rosemary
2 teaspoons of salt
2 teaspoons of pepper
2 eggs (optional)
Hot sauce (optional)

Chop up you sweet potatoes into small cubes and onion into small pieces. Put onto a baking sheet and sprinkle on salt, pepper and rosemary. Mix all together with your hands.


Baked at 375 degrees for about 20 minutes, or until fork goes through easily. Once they are almost done, broil on 500 degrees for two minutes.

In a sauté pan on medium heat, slowly drop in your two eggs. Sprinkle on a little more salt and pepper if you’d like.

Top. Enjoy.