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Gluten Free Roasted Sweet Potatoes with Rosemary-Dr Hagmeyer
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Low Histamine | Recipe


  • 1 lbs sweet potatoes or yams, cut into 1 inch cubes
  • 1 large sprig rosemary, leaves picked
  • 3 Tbsp cooking fat or olive oil
  • 5 cloves garlic, skin still on, but smashed
  • Sea salt and pepper, to taste


  1. Preheat oven to 425 degrees.
  2. In a pot filled with salted cold water, place the sweet potato cubes and bring to a rolling boil. As soon as it boils, drain the potatoes into a colander and let them steam and dry a bit.
  3. Meanwhile, using a mortar and pestle, roughly grind the rosemary leaves.
  4. Heat a roasting pan on the stove top on a medium-low heat. Add the fat/cooking oil, rosemary and sweet potato cubes.
  5. Season with salt and pepper. Without cooking, mix everything well.
  6. Place the roasting pan in the oven and roast for about 20-25 minutes, until crisp-tender. Stir the potatoes occasionally during the cooking process for even cooking.

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