Recipe: Kirsten's Favorite Rosemary Roasted Sweet Potatoes with Huckleberries

Serves about 6

- 3 tablespoons extra-virgin olive oil

- 2 teaspoons kosher salt

- ¼ teaspoon black pepper

- 2 teaspoons very finely minced fresh rosemary

- 4 large sweet potatoes (about 4 ½ pounds)

-1 medium white onion

-½ cup wild huckleberries

- Fresh rosemary sprigs for garnish

1. Preheat oven to 400 degrees. Stir the olive oil, salt, pepper and minced rosemary together in a large bowl.

3. Peel the onion and trim the root end but keep it intact. Cut onion in half vertically, then cut each half into about 6 wedges. Add to the bowl. With a rubber spatula, mix the potatoes and onions with the olive oil mixture to coat the vegetables well.

4. Transfer the mixture to a rimmed baking sheet and bake for 40 minutes. Remove the baking sheet from the oven and with a spatula turn potatoes and onions over. Increase the oven heat to 450 degrees, return the pan to the oven and bake for another 15 minutes, or until the potatoes are crisp and golden. Sprinkle the huckleberries over the potatoes and return to the oven for 5 minutes more. Transfer to a warmed platter and garnish with sprigs of fresh rosemary.

©2006 by Kathy Casey Food Studios®