Roasted Rosemary Sweet Potatoes

prep: 10 minutes

cook: 40 minutes

cool: none

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2 large sweet potatoes (8 to 10 ounces each), peeled and cut into ¼-inch strips

2 tablespoons olive oil

1 tablespoon minced fresh rosemary

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

1. Preheat the oven to 450°F. Line a large sheet pan with foil.

2. In a large bowl, toss together the sweet potatoes, olive oil, rosemary, salt, and pepper. Spread out on the prepared sheet pan.

3. Roast until the sweet potatoes are browned and crispy, about 40 minutes, stirring occasionally. Serve warm.

Makes 4 to 6 servings

TIP: Serve these sweet potatoes with Rib Eye Steaks.