1-2 sweet potatoes (see note below)
2 T olive oil
1/2-1 t sea salt (to taste)
1 T fresh shopped rosemary
Preheat oven to 375 degrees.
Scrub sweet potatoes and cut up into uniform, thick, fry size-sized spears - leaving skins on if desired. Place in a ziploc
bag. Add rosemary, salt and olive oil to bag. Seal bag and mix thoroughly to coat every single potato spear.
Turn out onto baking sheet (preferably with sides) and bake 20-35 minutes - without turning - until soft inside and crisp on the outside.
Enjoy with a sandwich, grilled meats or alone as a snack...they are delicious!!
Note: Both "sweet potatoes" (the light brown skinned, white fleshed ones) and "garnet yams" (the brown/red skinned, orange fleshed ones)
are both actual sweet potatoes - just different varieties. The white are starchier. The orange are sweeter and smoother. Try them together...mmm!!
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