Ingredients
1 tablespoon olive oil4 garlic cloves1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon salt1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks1/4 cup reduced-sodium chicken broth or vegetable broth
Preparation
In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered at 350° for 30 minutes. Add broth; bake 10-15 minutes longer or until potatoes are tender, stirring occasionally.