There are times when you want something sweet and something roasted. For those times I offer these little cues of delight. There's really something different when you roast sweet potatoes. They will give you that full feeling of potatoes with far less of that heavy carby feeling.
Preheat your oven at 425 degrees
2 medium sweet potatoes
2 sprigs of rosemary, diced finely
1 tbsp of olive oil
salt and pepper
Peel and cut the sweet potatoes into equally sized cubes, roughly 1/2 inch cubes.
Dice rosemary sprigs.
Place in a bowl and add salt and pepper.
Pour in olive oil and toss to coat completely.
Spread this out evenly on a baking pan and place in oven for 45 mins.
At the halfway point, use a wooden spoon or spatula to shuffle the sweet potatoes around.
At the 45 minute mark check for doneness. They should have a light toasted feeling but will be easy to mush.
Continue to back until this is reached.