- 2 tablespoons Garlic with Rosemary Oil
- 2 sweet potatoes, scrubbed clean, peels on
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper
- 1 teaspoon New England Barbecue Seasoning
If necessary, move the racks to the upper and lower thirds of the oven. Set the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil. Brush sheets with 1/2 tablespoon oil each. With a mandolin or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon oil. Sprinkle with 1 teaspoon salt and black pepper and New England Barbecue Seasoning. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.