Oven-Baked BBQ Sweet Potatoes ~ with Rosemary & Sage

Sweet potatoes are HUGE in our family and in our state of North Carolina which is the largest grower of the vegetable in the US. According to local ag sources, NC provides the nation with 40% of its sweet potatoes. With a long growing season, there are so many great varieties to choose from at our local farmer's markets, and one of our favorites is a long and narrow variety called Jewel.

We took some lovely Jewel potatoes recently and made them Outta The Park - it's a combination we've tried before along with rosemary and touch of olive oil, salt and pepper, and it really is delicious. Here's our recipe:

Baked BBQ Sweet Potatoes with Rosemary


Sweet potatoes
Olive Oil
Salt & Pepper
Fresh Rosemary sprigs, finely chopped*

*(as a rough guideline, use enough sprigs so that 3-6 pieces of chopped rosemary will be on each sweet potato slice)
Fresh Sage, finely chopped (optional)
Outta The Park Original BBQ Sauce


1) Preheat oven to 350.
2) Wash and peel sweet potatoes
3) Cut sweet potatoes into coins about 1/4 inch thick
4) Put potatoes in a bowl and drizzle with olive oil
5) Add salt and pepper, rosemary and sage if desired and toss well. Add more oil as needed to have a light coating on all sweet potatoes
6) lightly oil baking dish or casserole and layer the sweet potatoes - choose a dish that will allow 1-2 layers for the volume of potatoes you are cooking.
7) Put baking dish in oven and bake potatoes at 350 for 20-25 minutes until they are fork tender.
8) Remove from oven and apply Outta The Park Original BBQ Sauce with a basting brush to all the potatoes.
9) Return to oven and bake an additional 6-8 minutes to set the sauce.
10) Remove from oven and serve hot - Enjoy!