Roasted Sweet Potatoes

I’m a frequent user of dried herbs.
But this dish demands fresh rosemary.
Even though the needles dry during roasting,
they’re not as stiff and tough as dried rosemary.
And while I often chop fresh rosemary
when I cook with it, I left them whole here.

Ingredients:
2 sweet potatoes
3 to 4 shallots, peeled and halved
2 cloves garlic, peeled and chopped
olive oil
salt to taste
ground black pepper to taste
1 tablespoon fresh rosemary
1/2 teaspoon cayenne pepper

Directions:
Preheat the oven to 375 degrees F.
Peel the sweet potatoes and
cut into bite-sized chunks.
Place in a 9×13-inch glass baking dish.
Add shallots and garlic to baking dish
and drizzle with 2 to 3 tablespoons of olive oil.
Season generously with salt and pepper,
then sprinkle with cayenne pepper.
Toss again to spread seasonings evenly.
Place baking dish on middle rack
in oven and roast 40 to 55 minutes,
until sweet potatoes are tender and slightly browned.
Transfer to a serving bowl and serve immediately.