Roasted Rosemary Sweet Potatoes

5.0 (1 reviews)
Print

6 large sweet potatoes, scrubbed, peeled, and cut into wedges
6 Tbsp. vegan margarine, melted (try Earth Balance brand)
1 1/2 Tbsp. fresh minced rosemary
Sea salt and black pepper, to taste

• Preheat the oven to 400°F.
• Toss the sweet potatoes in a large bowl with the margarine, rosemary, salt, and pepper to coat. Spread onto a large baking sheet. Drizzle with any remaining margarine from the bowl.
• Bake for 20 minutes, until tender, flipping halfway through.

Makes 4 to 6 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind