SIDE DISH: Alejandro’s Roasted Rosemary Sweet Potatoes

7 large Sweet Potatoes, scrubbed and peeled
½ cup Grapes & Olives On Tap Rosemary Olive Oil
¼ cup fresh Rosemary leaves, finely chopped
1 Tbsp. Kosher Salt
1 Tbsp. freshly ground Black Pepper

Preheat oven to 400°F. Slice potatoes in ¼” slices. Place slices on rimmed baking sheet(s), drizzle with 1/3 cup Rosemary Olive Oil, sprinkle with chopped rosemary, salt and pepper. Roast potatoes in oven for 15 minutes, turn with spatula, and roast for an additional 15 minutes or until tender but not crispy. Transfer to serving plate and drizzle with remaining Rosemary Olive Oil before serving.