Makes 10 to 12 servings
3 large sweet potatoes
2 tablespoons extra-virgin olive oil
2 teaspoons coarse sea salt
1 tablespoon finely chopped fresh rosemary leaves
Peel the potatoes. Cut into 1″ slices. Place in a single layer on a baking sheet. Sprinkle over the olive oil, salt and rosemary. Toss with fingertips to coat.
Place in a preheated 450 °F. oven. Roast for 20 minutes or until potatoes are fork tender.
Total Fat: 2g