Garlic- and Rosemary-Roasted Sweet Potatoes

This simple recipe is amazingly delicious. If you do not grow your own rosemary, you should. It's easy to grow and versatile. You can certainly substitute dried rosemary if fresh is unavailable.

Preheat oven to 400 degrees Fahrenheit. Line a 3-quart baking dish (3 by 9") with aluminum foil to make cleanup a breeze.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1 inch chunks or slightly larger
• 3 tablespoons olive oil
• two cloves of garlic, diced or pressed
• three sprigs of fresh rosemary 

Combine the olive oil and garlic in a bowl. Dump in the sweet potatoes and stir until all pieces are lightly coated. Dump the mixture in the baking dish. Spread so that there is only one single layer of sweet potatoes in the dish (any thicker and you will steam the vegetables instead of roasting them). Top with the sprigs of rosemary.

Put in the oven and bake for 25 minutes. Then stir-- don't worry if the rosemary breaks up and covers the potatoes-- this is desirable. Then bake for 25 more. Remove from the oven, then carefully remove the rosemary stems and stir lightly to loosen the chunks of sweet potato, but be careful not to break them up. Serve hot, warm, or at room temperature.