These pair really well with sweet potato “chips”: cut sweet potato into sticks; sprinkle with oil; and season with salt, pepper, and fresh chopped rosemary (if you use it). Grill in oven until brown and crispy.
I tried baking these as well. I cut them into smaller pieces, put them on an oiled pan, covered the pan and baked it at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes on each side. Then I uncovered them and baked an additional five minutes.