In a small saucepan over medium-low heat, combine ¼ cup olive oil, rosemary, 2 teaspoons garlic, salt, pepper to taste. Simmer for 15 minutes. Reduce heat if needed to avoid browning garlic and rosemary. Move away from the heat and allow to steep 10 minutes.
Center oven rack, preheat to 400 degrees F. Place sweet potatoes in a large mixing bowl, add oil mixture and remaining garlic, toss to coat evenly.
Arrange potatoes on a large, non-stick or parchment lined baking sheet pan.
Roast sweet potato mixture in oven, 30-35 minutes, turning frequently until the vegetables are soft and golden brown but with a slightly firm center. Remove from oven and let cool 4 minutes.
Place warm Nature’s Slices in a large mixing bowl, drizzle the tablespoon of olive oil over slices and toss to coat. Add sweet potatoes to bowl, sprinkle with parsley and gently blend with soft spatula until combined. Enjoy!
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Ingredients
Directions
In a small saucepan over medium-low heat, combine ¼ cup olive oil, rosemary, 2 teaspoons garlic, salt, pepper to taste. Simmer for 15 minutes. Reduce heat if needed to avoid browning garlic and rosemary. Move away from the heat and allow to steep 10 minutes.
Center oven rack, preheat to 400 degrees F. Place sweet potatoes in a large mixing bowl, add oil mixture and remaining garlic, toss to coat evenly.
Arrange potatoes on a large, non-stick or parchment lined baking sheet pan.
Roast sweet potato mixture in oven, 30-35 minutes, turning frequently until the vegetables are soft and golden brown but with a slightly firm center. Remove from oven and let cool 4 minutes.
Place warm Nature’s Slices in a large mixing bowl, drizzle the tablespoon of olive oil over slices and toss to coat. Add sweet potatoes to bowl, sprinkle with parsley and gently blend with soft spatula until combined. Enjoy!
