Monday, June 4, 2012

Sweet Potatoes with Rosemary

Since sweet potatoes are a power-house, by all means, let's eat them more.  Jason made this dish and it was so simple and so, so good!  They're a bit like sweet potato fries, but the insides seem softer, more substantial, and definitely less fried.  The outside is crispy enough for a great taste - rosemary making these really shine.  Does anyone else use garlic salt with as much frequency as us?

Slice your sweet potatoes and toss in oil (we to use Canola this time).  Lay out on a baking sheet and sprinkle with garlic salt and rosemary.  Bake  @ 350 for 30 minutes, turning at the half-way mark and sprinkling the other side with a pinch of garlic salt and rosemary.

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