Recipes

INGREDIENTS:

• 1 tsp chopped fresh rosemary leaves
• 1 tbsp olive oil
• 1 lb sweet potatoes (about 3 medium)
• 1/4 tsp sea salt

INSTRUCTIONS:

1. Preheat oven to 425°F. In a small bowl, combine rosemary and olive oil; set aside.
2. Scrub potatoes and remove any blemishes. Cut each potato lengthwise into 1/2-inch slices. Stacking 2 slices together, cut each into 1/2-inch strips.
3. In a large bowl, toss potato strips with rosemary mixture until evenly coated. Spread potatoes on a large parchment-lined baking sheet in a single layer. Bake for 30 to 35 minutes, flipping potatoes over halfway through baking time, until lightly browned. Remove from oven, sprinkle with salt and serve warm.

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