Rosemary Lavender Roasted Sweet Potatoes

Cooking Instructions

  • Combine Rosemary Olive Oil, peeled and diced sweet potatoes, Lavender Balsamic Vinegar, garlic, dried rosemary, salt and pepper into a Ziploc bag. Marinate for a few minutes or up to an hour.
  • Preheat oven to 375°F.
  • Spread potatoes onto cookie sheet or baking dish large enough to hold squash in a single layer.
  • Roast approximately 30 minutes.
  • When finished, potatoes should be soft and start to caramelize.
  • Serve hot with, if desired, blue cheese crumbles.


  • 6 Tbsp VS Rosemary Olive Oil
  • 6 Tbsp VS Lavender Balsamic Vinegar
  • 2 tsp Healthy Life Rosemary
  • 1 clove garlic, minced
  • 1/4 tsp Himalayan Pink Sea Salt
  • 1/4 tsp freshly ground black pepper
  • 2 lbs sweet potatoes peeled and diced
  • Blue Cheese crumbles, if desired


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