• Place your Deep Flexiflat® Tray on the top of your Medium perforated baking sheet.
• Preheat oven to 400F/200C.

ROSEMARY ROASTED SWEET POTATOES

• Peel and remove the extremeties of your sweet potatoes. Using your Mandoline, slice your sweet potatoes into 1/4" slices. Arrange them on your Flexiflat™, overlapping each other into a layer. Brush with Rosemary Olive Oil, sprinkle 1/4 teaspoon of the Herbs de Provence. Season with Lavender Salt and Timut Pepper which will give you a nice grapefruit note (Season to Taste).
• Then, add another layer of the Sweet Potatoes on top of the first layer and repeat with the Olive Oil, Herbs, salt and Pepper until you have used all your sliced sweet potatoes.
  

BAKE!

• Bake for 20 minutes at 400F/200C (Every oven heats differently, monitor your Sweet Potatoes from 18min). Then, carefully take your Flexiflat™ out onto your stove. Sprinkle the Grated Parmesan and return to the oven for an additional 2 minutes.
  
• Once your Rosemary Roasted Sweet Potatoes are out of the oven, let them cool down for about 5 minutes, then transfert them onto your service platter. Enjoy & Bon Appétit.