Ingredients:
2 large sweet potatoes
2 tbsp fresh rosemary, minced
5 cloves garlic, crushed
EVOO
Balsamic Vinegar
Preheat oven to 450 degrees. Peel and cut the sweet potatoes into 2 inch long wedges. Place on sprayed sheet pan. Drizzle with EVOO and balsamic vinegar. Stir to coat. Sprinkle with rosemary. Roast for 30 to 40 minutes, or until tender.
