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Roasted Rosemary-Garlic Sweet Potatoes

Yield 10 servings


  • 5 large sweet potatoes, peeled and cut into 1 1/2-inch chunks (about 4 1/2 pounds)
  • 10 large garlic cloves, crushed
  • 1/3 cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Garnish: fresh rosemary sprigs

How to Make It

  1. Toss together sweet potatoes, garlic, and olive oil in a large, lightly greased roasting pan; sprinkle with chopped rosemary, salt, and pepper.

  2. Bake, uncovered, at 450° for 30 to 35 minutes, stirring every 10 minutes or until potatoes are tender and brown. Garnish, if desired.