A Mediterranean herb often used in Italian, Greek, and southern French dishes. Use the leaves from this rosemary plant in breads, stews, pizza, roasted potatoes, and with strong meats such as beef, lamb, and venison.
Rosemary-Roasted Sweet Potatoes
3 large sweet potatoes
2-3 tbsp. butter
2 tbsp. rosemary, chopped
salt and pepper
Preheat oven to 400^F. Cut potatoes lengthwise into wedges. In a shallow baking pan, melt butter in the oven. Add sliced potatoes, tossing to coat well. Sprinkle with rosemary, salt and pepper to taste. Bake potatoes for 20 minutes, or until tender.