1 1/2 pounds sweet potatoes, peeled and cubed
1/4 cup butter
1 cup white sugar
1 cup olive oil
1 small red onion, chopped
2 tablespoons lemon juice
2 cloves garlic, minced
2 bay leaves
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon ground black pepper
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Roast sweet potatoes in preheater for 1 hour, or until tender but firm. Drain and cool.
In a large bowl, combine potatoes, butter, sugar, olive oil, red onion, lemon juice, garlic, bay leaves, pepper and salt. Stir well, then stir in basil, marjoram, rosemary and pepper. Transfer mixture to a 2 quart dish, and sprinkle with butter or margarine.
Bake in preheated oven for 45 to 50 minutes, or until knife inserted in middle comes out clean.
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