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.
Rinse under tap water to remove any dirt (you can peel the skin off if you like). Cut into thin slivers (about ¼’’ thick).
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.
Season with salt and pepper and throw a few sprigs of rosemary on the top.
Pop it in the oven at 375 degrees for about 20 minutes.
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