Roasted White Sweet Potatoes

In baking, tray place washed dried whole white sweet potatoes and added water so that the surface of the tray is covered.
Place the baking tray in a preheated oven at 350-degree F for about 25-30 minutes or until the potatoes are soft. Make sure the potatoes are soft from the outside. They should be semi-cooked.
Once they are cooked halfway through, remove them from the oven and let them cool.
Cut the white sweet potatoes into wedges and place them in a large bowl.
In a frying pan, add olive oil, smashed garlic, and fresh rosemary spring.
Place the frying pan on low heat.
Once the oil becomes fragrant, remove the pan from heat.
Pour the oil into a small bowl and let it cool.
Once the potato wedges are cool, add two tablespoons of garlic and rosemary oil, rosemary spring, and a pinch of pink Himalayan salt and mix well.
Grease the baking tray by brushing garlic-rosemary oil on it.
Place potato wedges on the baking tray skin-side down.
Place the baking tray in a preheated oven at 425-degree F for 30 minutes or until the white sweet potatoes start getting a golden-brown color.
Remove the tray from the oven and serve.