Hello there!
We’re almost at Friday! Awahooooo! This was one of those weeks where I found myself in bed by 8 o’clock. I’m wiped out. I think I’m experiencing burnout. Luckily, I have off this Monday for President’s Day. Much needed.
Well, tonight I’m whipping up a crazy tasty and relatively healthy side dish – roasted truffle sweet potatoes with rosemary and garlic. Truffle is one of my absolute favorite flavors EVER, so any excuse to make something truffle-y, I do it.
I love the Truffle Hunter brand. We tend to buy the three pack which contains the black, white, and red truffle oil. Though it is a bit pricy on Amazon, it really does last us a while because we don’t use too much in each dish.
The other obsession at the moment is TRUFF hot sauce. I use it like it’s ketchup. The flavor is so powerful and flavorful. The TRUFF also a bit pricy, but truffles are expensive to begin with, so I suppose it’s not so bad if you think about it.
You can find both the truffle oil and TRUFF hot sauce on Amazon, which is where I usually buy it. You can also find other truffle products in TJ Maxx and Home Goods/Marshals for a pretty decent price.
With these sweet potatoes, I would recommend dipping them in the TRUFF hot sauce. The hot sauce brand has different heat levels, so you can buy them as to your heat preference.
Anywho, if you are a truffle lover like we are, I recommend you try this tasty side dish with your dinner. Just make sure to add two layers of aluminum foil on your baking dish to eliminate cleanup.
Enjoy!
Ingredients:
- 2 medium sweet potatoes, rinsed and cubed
- 4 garlic cloves, finely chopped
- 1 Tbsp of olive oil
- 1 Tbsp of truffle oil
- truffle salt, to taste
- 1 sprig of fresh rosemary
Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- Rinse and cube two medium sweet potatoes.
- Line a glass baking dish with two layers of aluminum foil. This is purely for ease of cleanup. You will thank me later.
- Drizzle 1 Tbsp of olive oil to the bottom of a glass baking dish.
- Arrange the sweet potatoes evenly in the glass baking dish.
- Drizzle 1 Tbsp of truffle oil over the sweet potatoes.
- Garnish with 1 sprig of rosemary, garlic, and lightly season with truffle salt.
- Place baking dish in the oven for 30 min or until fork tender, stirring every ten minutes with tongs.
- To make this extra truffl-y, dip with TRUFF hot sauce.
