Directions:
- Heat oven to 425°F. Line a large shallow baking pan with foil.
- Peel the sweet potato and cut it into 1/4-inch-thick sticks or wedges.
- Drizzle generously with olive oil to coat and finely chop a sprig of rosemary to mix. Place sweet potatoes onto a lined baking pan at 425°F for 10-15 minutes, turning them over half way.
- Salt and pepper to taste. Top with parsley. For the dipping sauce, mix mayonnaise with a generous amount of Okazu chili oil to taste.
