Pan-fried Rosemary Garlic Sweet Potatoes

We love Mediterranean cuisine and the aromatic qualities of Rosemary. A little twig just seems to enhance each delicious bite. Today we wanted to show you how easy it is to grow Rosemary in your front yard, backyard, really anywhere. As most of you know, we live in the beautiful Sonoran Desert, where temperatures can climb to a breath-taking 118 degrees. This sort of heat only happens during July and August and usually doesn’t last for more than a couple of days. The typical temperatures range on average per year in the low 100s. On the flip side, we do experience some frost in the winter months and yet this lovely herb fairs it all. If you can grow Rosemary here, you can grow it anywhere. 🙂 Ours do not receive any sprinkler water! Only a pitcher of water every once in a while. We’ve planted two tiny ones a year or so ago and look how big they now are. It is so rewarding to walk out the front door and clip some fresh herb…no pesticides.  

With our Rosemary, we made some Pan-fried Rosemary Garlic Sweet Potatoes. Serves 4


  • 3 cloves of garlic, chopped
  • 2 tbsp coconut oil
  • 2 medium yellow onions, sliced
  • sea salt to taste
  • fresh ground black pepper to taste
  • 4 twigs of fresh rosemary
  • 2 medium red sweet potatoes
  • 2 medium white sweet potatoes

In a high-rimmed pan, lightly brown garlic (careful not brown them too much as the garlic will turn bitter), then add onions and cook until glossy, add sliced potatoes , salt, pepper and rosemary. Pan-fry on medium-high until tender, about 20 minutes. Serve with your favorite protein dish, such as steak, fish or chicken. Your call, just enjoy!

Tip: Any left overs are fantastic in your morning eggs and bacon!