Rosemary Roasted Sweet Potatoes (GF/DF/V)

• 1 medium organic sweet potato, peeled

• 1 Tbsp oil (avocado or olive oil)

• Sea Salt

• Fresh rosemary, 1 sprig

• Optional: pumpkin seeds, walnuts, pecans

Preheat oven to 425°F. Chop the sweet potato into rough 1” pieces. Toss sweet potato with oil and spread on a baking tray. Sprinkle with desired amount of sea salt and rosemary.

Bake 25 minutes, tossing once after 12 minutes. If desired, add seeds or nuts with 5-minutes remaining of baking to crisp/warm them. Serve immediately.

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