Rosemary and garlic roasted sweet potatoes recipe

I've been eating ridiculous numbers of sweet potatoes lately, and I don't see myself stopping any time soon.  Typically I enjoy them simply rubbed with a tiny bit of oil and salt and roasted until they're tender, caramelized, and practically melt in your mouth.  But tonight I decided to try something different - sweet potato slices roasted with garlic and rosemary.  This is still a simple side dish, but I loved the combination of flavors and it was nice to mix up my usual routine.  I'm submitting this soup to 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)
(Printable version)

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.