Learn how to make delicious roasted sweet potatoes with thyme and rosemary essential oil. These roasted potatoes are great served hot right out of the oven and also wonderful chilled the next day. The rosemary and thyme oils add delightful earthy flavours. Remember a little of these oils goes a long way and 1 drop of each is usually enough. You can also use the toothpick method for adding them. Method follows.

Toothpick Method: You can use the toothpick method for some of the stronger oils like oregano, thyme, rosemary, black pepper and ginger. Using this method helps to control the amount of oil you add to a dish or drink. Dip a toothpick in the bottle of oil and then swirl it in the dish or drink, mix in well and taste. If you desire more of that oil’s flavour repeat, using a new toothpick each time until you are happy with the amount.

TIP When I have leftovers, I like to make a potato salad the next day by adding some mayonnaise or vegan mayonnaise (mixed with 3 drops lemon oil and 1 drop black pepper oil), chopped fresh parsley, a drop of thyme and a chopped spring onion. If you prefer a little sweetness in your potato salad you can add 1 tsp agave syrup or honey, to taste.

NOTE You will need enough sweet potatoes and potatoes to cover a large baking tray, but don’t crowd them to ensure they roast properly. You can cut the potatoes and sweet potatoes any way you like, but the pieces need to be similar sizes so they all finish cooking at the same time. You may like to make enough for 2 baking trays so you will have leftovers.

Now it’s time for a sweet treat! Try these Gooey Chocolate Brownies with Frankincense Essential Oil recipe for something extra special.