The Unabashed Kitchen Wench: Rosemary Sweet Potato Medallions

This weekend has gone by in the blink of an eye, and I am sitting here trying to convince myself that it is really only Saturday and I have tomorrow to relax. Not working, to my chagrin.

I really didn't do a lot yesterday, so I shouldn't complain. I just needed some time to unwind. The only thing I accomplished was to get these sweet potato medallions made - FINALLY! After that, it was off to a birthday party with my husband. It was a fun night out for the two of us, and much needed.

Today, however, I really kicked things into gear. Cleaned house, did laundry, decorated the Christmas tree - FINALLY, and made Christmas cookies (Spritz cookies for the first time and Chocolate Gingersnap Crackles). My day has flown by, and I can't believe that it is already so late. I actually thought about skipping tonight's post, but since I took last night off to go to said birthday party, the guilt kicked in. So, instead, I am going to keep it short, and get right to the recipe.

Here's your Cast of Characters.

3 - 4 Medium to large sweet potatoes (I used Jersey and Garnet)
Olive oil
2 Teaspoons rosemary, crushed
1 Teaspoon kosher salt
1/2 Teaspoon, each, Mrs. Dash Onion & Herb blend and McCormick Perfect Pinch Garlic & Herb blend
Freshly ground pepper

Preheat oven to 450. Combine rosemary, kosher salt, Onion & Herb blend and Garlic & Herb bend. Line a large baking sheet with foil. Scrub potatoes and cut off ends. Cut into 1 1/2 inch medallions.

Arrange in a single layer on prepared baking sheet.

Cover with foil, and bake for 30 minutes, or until they are tender when pricked by a fork. Remove from oven. Use the bottom of a glass to smash the medallions (a juice glass works well).