1. Place washed and dried whole white sweet potatoes in a baking tray with enough water to cover the tray’s surface.
2. Preheat your oven to 350°F and bake the contents of the baking tray for 25 to 30 minutes, or until the white sweet potatoes develop a tender quality. Check for softness on the outside of the potatoes. It’s best if they’re half-cooked.
3. Take the potatoes out of the oven halfway through cooking and set them aside to cool.
4. In a large mixing dish, divide the white sweet potatoes into wedges.
5. Pour the olive oil, crushed garlic, and fresh rosemary sprigs into a frying pan.
6. Set the frying pan to a low heat setting.
7. Take the pan off the heat source once the oil has turned aromatic.
8. Find a small bowl and pour the oil into it, set this aside to cool.
9. When the potato wedges are cold enough to handle, combine two tablespoons of rosemary oil with the garlic, rosemary sprigs, and one teaspoon of pink Himalayan salt in a large mixing bowl.
10. Brush the baking tray with the garlic-rosemary oil mixture to grease it.
11. Place the potato wedges skin-side down on the baking tray.
12. Preheat the oven to 425°F and bake the contents of the baking tray for 30 minutes, or until the potatoes begin to become golden brown in color.
13. Serve immediately after removing the tray from the oven.

For more recipe ideas on how to cook white sweet potatoes, you should check out this video recipe.