Rosemary Sweet Potatoes

December 2, 2010
By

A Fall Favorite

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Being a large lover of all things sweet potato, I decided I’d mix it up a bit last night and try something new. This recipe can be doubled as an appetizer or a side dish for your main course. But best yet, it is easy.

Ingredients

  • Sweet potatoes
  • Extra virgin olive oil
  • Freshly cracked salt & pepper
  • Rosemary sprigs

You’ll also need:

Instructions

  1. Rinse under tap water to remove any dirt (you can peel the skin off if you like). Cut into thin slivers (about ¼’’ thick).
  2. Arrange the slices on a baking sheet and drizzle with extra virgin olive oil. Make sure you turn the pieces over so to get olive oil on both sides. You can use a basting brush to even out the olive  oil if you like.
  3. Season with salt and pepper and throw a few sprigs of rosemary on the top.
  4. Pop it in the oven at 375 degrees for about 20 minutes.

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