garlic rosemary sweet potatoes en papillote

How To Make garlic rosemary sweet potatoes en papillote

• 1

  Place oven rack in center position and preheat oven to 400 degrees.
• 
  2

  Spread the butter on center of parchment paper to form a 12 inch circle.
• 
  3

  Place sweet potato slices just to the right or left of the center and arrange to assure no more than a two slice thickness.
• 
  4

  Sprinkle with salt and spices to your taste, but don't skimp.
• 
  5

  Drizzle with olive oil.
• 6

  Now, the fun part (and it should be fun; don't sweat it if it's not perfect.)
• 
  7

  Turn the paper so that the empty half of the paper is closest to you, then fold it over the potatoes.
• 
  8

  Beginning with either side, make a fold about 1/2 to 3/4 inch wide along the length. Repeat (same side.)
• 
  9

  Holding the fold, go up about an inch and fold again; repeat moving and folding all the way around to the end (you will have a half-moon shape when finished.)
• 
  10

  Place on baking sheet and bake at 400 degrees F for 15 minutes. (Do NOT use toaster oven!)
• 
  11

  Remove from oven (packets will be inflated) and either cut the packets open with knife or kitchen shears or unfold and tear. Be careful of the steam! (It will smell great!)
• 
  12

  Refrigerate any leftovers.
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