Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Susan from The Well-Seasoned Cook this week.
Rosemary and garlic roasted sweet potatoes (adapted from Ezra Pound Cake)
2 medium sweet potatoes, peeled and cut into 1/3" slices
1 Tbsp olive oil
1 tsp dried rosemary
3 garlic cloves, minced
salt and pepper to taste
Combine everything in a mixing bowl and toss well. Spread potatoes out on a baking sheet and roast at 425 for about 30 min, turning once. Serves 2-3.