Title: Roasted sweet potatoes and garlic with rosemary
 Categories: Live
      Yield: 4 Servings
 
  1 1/2 lb Sweet potatoes (4 medium),
           Peeled and cut into 1/2-inch
           Thick
           Sl
      6    Garlic cloves
      2 tb Olive oil
      1 tb Unsalted butter
      2 ts Minced fresh rosemary, or 1
        ts Dried, crumbled
           Salt and freshly ground
           Black pepper
 
  Preheat oven to 425 degrees.
  
  Arrange the sweet potatoes and garlic in a shallow flameproof baking
  dish large enough to hold them in a single layer. Add just enough
  water to cover the vegetables. Bring the water to a boil over medium
  high heat and simmer for 2 minutes. Drain in a colander.
  
  In a baking dish, combine the oil and butter and melt the butter over
  medium heat. Remove from the heat, add the potatoes and garlic,
  rosemary, and salt and pepper to taste and toss to coat. Spread the
  potatoes in a single layer and roast on the lowest rack of the oven,
  turning them occasionally, for 25 to 30 minutes, or until golden
  brown. Transfer to a heated serving bowl and serve at once.
  
  Yield: 4 servings