Strips of sweet potato are tossed in olive oil and flavoured with fresh rosemary, then baked until crispy on the edges, but sweet and soft on the inside.
If you substitute dried rosemary for fresh, decrease the amount to about 1 teaspoon, or to taste.
Bakes up crispier baking at 275 for 20 minutes and then at 425 for the remainder(maybe another 20 min). To get it actually really crispy outside fry though for about 4-5 minutes. Good with brown sugar, cinnamon, nutmeg and sugar too. - 20 Oct 2013 (Review from Allrecipes US | Canada)
These were pretty good, but next time, I'll cut the potatoes thicker (personal preference) and probably add a little more fresh rosemary. - 29 Oct 2012 (Review from Allrecipes US | Canada)
Very good recipe. Baked in a glass baking tray and came out very good. Not greasy and very tasty. Will make this a keeper. - 26 Jan 2013 (Review from Allrecipes US | Canada)