Step 1

Peel the sweet potatoes and cut in half lengthwise. Cut each half into half moon slices about 1/4-inch thick.

Step 2

Heat a large sauté pan over medium high and drizzle in a little olive oil. After the oil is hot, add the sweet potato, and sprinkle generously with salt and pepper. Cook for about 5 minutes without stirring or flipping. Strip the rosemary stalk of its leaves and mince them finely. Flip the sweet potato slices over and add the garlic and rosemary. Turn the heat to medium low and cook for an additional 5 minutes.

Step 3

Pour in the milk, bring to a simmer, and cover the pan. Cook for 10 minutes, or until the sweet potatoes are just tender. Take the lid off and let the milk reduce until it is a thick, sticky coating on the sweet potatoes.

Step 4

Taste and add additional salt and pepper if necessary. Serve with grilled or roast chicken, or all by itself with a few pieces of good bread and a green salad.