3springs fresh rosemary, cut into 2-3 inch piecesor 1/2 tsp dried
Instructions
Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
Cut sweet potatoes into 1 inch cubes. Strip rosemary leaves from the stems. Roughly chop rosemary.
Add to sweet potatoes to medium bowl, sprinkle with paprika, pepper and salt. Toss until spices are distributed. Add rosemary and toss.
Spread onto parchment-lined baking sheet. Place rosemary sprigs throughout.
Bake for 20 minutes, use a wooden spoon to move/flip potatoes, bake an additional 10 minutes, or until potatoes can be easily poked through with a folk. Remove from oven, let cool and enjoy!