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Baked Sweet Potatoes

Reviewed: Mar. 15, 2012
OH MY HEAVENS. These were absolutely delicious! I did make a few changes. Personally I don't see any reason to use so much oil, so I used one tablespoon for one large sweet potato. I cut the potato in half twice, cut it into bite size pieces (probably 1/2 thick, 2 inches long), put them in a bowl, combined the oil, a pinch of italian seasoning, 1/4 tsp rosemary, and a few sprinkles of seasoning salt. Mix that up, put on an aluminum foil lined baking sheet, and they were done in 20 minutes! I am in love. I'll be making these again. And again.
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