Sweet Potato Salad


Sweet potatoes, cubed, skin on (I use one potato per person, so there will be leftovers)
Enough olive oil to lightly coat
Dried, crushed rosemary, sprinkled lightly


  1. Cut the sweet potatoes into 1/2-inch cubes. The skin has a lot of nutrients, so there is no need to peel the potatoes, unless you really want to.
  2. Place in a large zip lock bag and drizzle 1-2 tsp. olive oil into the bag.
  3. Seal bag and massage to coat the potatoes with oil.
  4. Place in roasting pan and sprinkle lightly with crushed rosemary.
  5. Roast at 400 degrees F., about 30 minutes (they should be starting to brown).