2 medium to large sweet potatoes, scrubbed and split in half lengthwise
1 tablespoon extra virgin olive oil, plus,
2 teaspoons extra virgin olive oil, or to taste
2 to 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)
2 teaspoons finely chopped fresh rosemary
¼ cup chopped vacuum-packed cooked chestnuts
Freshly ground black pepper
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