Rosemary Sweet Potatoes

A Fall Favorite

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:

• Cutting board
• Knife
• Sheet pan
• Basting brush

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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