These are a great alternative to a deep-fried potato, and the rosemary is a special treat.

Ingredients:

2 Tbs. butter

2 Tbs. olive oil

2 tsp. dried rosemary

about 1-1.5 lb. sweet potatoes, peeled and cut up home-fry style

1 tsp. salt

1/4 tsp. pepper

1. Heat oven to 450 degrees. In a large saucepan, melt the butter with the oil over medium heat. Have a super cute helper stir in the rosemary.

2. Throw in the potatoes and stir to coat.

3. Arrange the wedges on a large baking sheet so that they don't touch. Sprinkle with salt and pepper.

4. Bake in the upper 1/3 of the oven for 20 minutes, turning once. They should be softened and slightly browned.

5. Enjoy the beta-carotene-packed, crispy goodness!

Thanks to Women's Health Magazine for the recipe that inspired this creation.