Ingredients
3 tablespoons olive oil1 tablespoon minced fresh rosemary1 garlic clove, minced1 teaspoon cornstarch3/4 teaspoon salt1/8 teaspoon pepper3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)
Preparation
Preheat oven to 425°. In a large resealable container, combine the first six ingredients. Add sweet potatoes; shake to coat.
Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally.
