INGREDIENTS
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2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
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1/4 cup extra-virgin olive oil
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1 tablespoon chopped fresh rosemary
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1 tablespoon (packed) golden brown sugar
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1 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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Additional olive oil