by Stacey Amagrande
1 lg. Sweet potato peeled and diced
1 fennel bulb cored and tops removed
1- 2” sprig fresh rosemary leaves chopped fine
1 tsp. orange zest
Salt & pepper to taste
2-3 T EVOO
Heat the oil over media heat; Add the potatoes and cook till golden, stirring often; Add the rosemary, salt, pepper and fennel; cook till fennel is softened; ( about 6 min). Add the orange zest, cook 1 min longer. Makes four side dish servings!!