- 1 large sweet potato, peeled
- Rosemary Olive Oil
- Sel Gris Sea Salt
- Small sprig of fresh rosemary, stripped and finely chopped
- fresh ground pepper
PREPARATION: Pre-heat oven to 400 degrees. Slice sweet potato either into steak or french fries strips or medallions. Up to you. Spread in one layer onto cookie sheet. Drizzle rosemary olive oil over potatoes till coated. Sprinkle w/ fresh rosemary, sea salt and fresh ground pepper. Toss. Roast for about 1/2 hour or till browned and crispy on edges. Turn once at 15 minutes. Serves 2. Increase for larger groups. Serve hot.
*An original Carter & Cavero recipe adaptation from Gourmet Blends