4mediumsweet potatoes, chopped into 1-inch pieces, about 6-7 cups worth
2tablespoonsolive oil
1teaspoonkosher salt
1/2 teaspoonfreshly ground black pepper
1/4 cupbutter
2cloves garlic, minced
6whole basil leaves
2-4tablespoonsfresh lemon juice, divided
4basil leaves, sliced very thin
Instructions
Preheat the oven to 400 degrees. Place the sweet potatoes on a large baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper and toss with your hands to coat thoroughly.
Spread the potatoes in a single layer across the baking sheet. Roast the potatoes until fork tender, browned, and crisp on the outside.
When the potatoes are almost finished cooking, melt the butter in a large skillet over medium heat. When it begins to brown, lower the heat and add the garlic and whole basil leaves. Saute for about a minute until fragrant. Add 1 tablespoon of lemon juice. Stir and remove from the heat.
At this point, you can either add the hot potatoes to the skillet and toss to coat, or you can transfer the potatoes to a serving dish and drizzle the sauce over them. Sprinkle the coated potatoes with the remaining basil and squeeze more lemon over the potatoes. Enjoy!