I am a HUGE fan of Rosemary. We always have a large Rosemary bush growing at the farm and use it generously. When I’m short on time I always like to pop a sweet potato into the oven but after a while this gets a little boring. Sweet Potatoes are delicious and super food nutritious (a 1-cup serving offers 65% of our daily requirement for vitamin C and as much as 700% of the recommended daily requirement for vitamin A), they also have a fairly low glycemic index of 17. Problem solved! Ok, slice your sweet spuds cross wise, wedge fresh herbs in between each slice (in this case Rosemary), drizzle some olive oil across the spud, allowing it to seep in between. Wrap in tin foil, place on a cookie sheet and roast in pre-heated 375 degree oven for 45 minutes. BAM!