- 2 lg sweet potatoes, julienned
- 1/4 c Devo EVOO
- 1/8 c Devo Olive Oil’s Black Truffle EVOO
- 2 fresh rosemary sprigs
- Freshly ground sea salt and black pepper
- Preheat oven to 400°.
- In bowl, mix EVOO, rosemary, sea salt and pepper.
- Add sweet potato.
- Toss to coat evenly.
- Place on prepared baking sheet.
- Sprinkle with additional salt and pepper.
- Bake in oven for 20-25 minutes at turning after 10 minutes.