Baked Sweet Potatoes with Rosemary



  • 4 medium sized sweet potatoes (yams)
  • 3 tablespoons melted butter; divided
  • 1 teaspoon freshly minced rosemary leaves
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon nutmeg
  • Johnny’s Organic Seasoned Sea Salt


  1. Bake potatoes until soft (about 45 minutes).
  2. Stir together 2-1/2 tablespoons melted butter and rosemary; set aside.
  3. Melt remaining butter in a small skillet and add the walnuts, brown sugar and nutmeg.
  4. Toast for 2 minutes, shaking skillet frequently.
  5. To serve; slice open sweet potatoes and spoon  with butter/rosemary mixture then top with nuts.
  6. Sprinkle with Johnny’s seasoned sea salt.

Yield: 4 servings.

Prep Time10 min

Cook Time50 min

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