Roasted Rosemary Sweet Potatoes

Preheat your oven to 400°F (200°C) if not already on.

Peel and dice 2 lbs of sweet potatoes into 1-inch cubes.

In a large bowl, combine the sweet potato cubes with 1 tbsp of olive oil, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper, tossing until well coated.

Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper.

Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through for even cooking.