Rosemary Sweet Potatoes
2 large sweet potatoes 2 tablespoons extra-virgin olive oil 2 teaspoons coarse sea salt 1 tablespoon finely chopped fresh rosemary leaves
Peel the potatoes. Cut into 1" slices. Place in a single layer on a baking sheet.
Sprinkle over the olive oil, salt and rosemary. Toss with fingertips to coat.
Place in a preheated 450 °F. oven.
Roast for 20 minutes or until potatoes are fork tender |