| 2 tbsp | olive oil |
| ¼ cup | honey |
| 2 tbsp | rosemary (fresh, chopped) |
| 1 tsp | kosher salt |
| 1 tsp | black pepper |
| 3 | sweet potatoes (large) |
| 2 tbsp | olive oil |
| ¼ cup | honey |
| 2 tbsp | rosemary (fresh, chopped) |
| 1 tsp | kosher salt |
| 1 tsp | black pepper |
| 3 | sweet potatoes (large) |
| 1 | Preheat the oven to 350°F and line a cooking sheet with foil. | 1 min |
| 2 | Wash, peel, and cut the sweet potatoes into bite-sized pieces. | 10 min |
| 3 | Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl. | 1 min |
| 4 | Stir in the sweet potatoes and mix until covered in oil and herbs. | 1 min |
| 5 | Transfer the sweet potatoes to the cooking sheet in a single layer. | 3 min |
| 6 | Cook sweet potatoes in the oven until tender. | 45 min |