While experimenting with various recipes for use on the food truck, I came across this one for a side dish that can go well with burgers, sandwiches and as a small meal all to itself. Check it out, cook em and give me your feedback.

PREP: 15 MIN. BAKE: 30 MIN.

YIELD: 4 SERVINGS

3 Tbsp. olive oil

1 Tbsp. minced fresh rosemary

1 garlic clove, minced

1 tsp. cornstarch

¾ tsp. salt

1/8 tsp. pepper

3 large sweet potatoes (about 2 ¼ lbs.), peeled and cut into ¼-in. julienned strips

1. In a large resalable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat
   

    

2. Arrange in a single layer in two 15-in. x 10-in. baking pans coated with cooking spray. Bake uncovered, at 425 for 30 – 35 minutes or until tender and lightly browned, turning ovvassionally

Nutrition Facts: 1 serving equals 256 calories, 10g fat (1g saturated fat), 0 cholesterol, 459mg sodium, 39g carbohydrate, 5g fiber, 3g protein.