A fast and easy to make yet totally delicious rosemary infused sweet potato bake that is gluten-free, dairy-free, sugar-free and vegan!
Preheat the oven to 375 °Fahrenheit 190°Celsius. prepare oven dish with non-stick spray.
Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
Add the broth of white onion soup.
Bake for 20 minutes. Remove from oven.
Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 to 20 minutes more.
Set aside for the broth or soup to be soaked up by the sweet potatoes.
*Serve warm
https://www.saffarazzi.com/food/roasted-sweet-potatoes-baked-with-olive-oil-and-rosemary/