Step 1

In baking, tray place washed dried whole white sweet potatoes and added water so that the surface of the tray is covered.

Step 2

Place the baking tray in a preheated oven at 350-degree F for about 25-30 minutes or until the potatoes are soft. Make sure the potatoes are soft from the outside. They should be semi-cooked.

Step 3

Once they are cooked halfway through, remove them from the oven and let them cool.

Step 4

Cut the white sweet potatoes into wedges and place them in a large bowl.

Step 5

In a frying pan, add olive oil, smashed garlic, and fresh rosemary spring.

Step 6

Place the frying pan on low heat.

Step 7

Once the oil becomes fragrant, remove the pan from heat.

Step 8

Pour the oil into a small bowl and let it cool.

Step 9

Once the potato wedges are cool, add two tablespoons of garlic and rosemary oil, rosemary spring, and a pinch of pink Himalayan salt and mix well.

Step 10

Grease the baking tray by brushing garlic-rosemary oil on it.

Step 11

Place potato wedges on the baking tray skin-side down.

Step 12

Place the baking tray in a preheated oven at 425-degree F for 30 minutes or until the white sweet potatoes start getting a golden-brown color.

Step 13

Remove the tray from the oven and serve.