2 ½lbssweet potatoeslook for relatively uniform ones
1teaspoonchopped fresh rosemary
¼cupmalty beer (amber ale, Oktoberfest, brown ale)
Preheat the oven to 475°F.
Peel and slice the sweet potatoes into 1-inch rounds.
In a large bowl stir together the butter, garlic powder, salt, and beer.
Add the sweet potatoes, toss to coat.
Line a baking sheet with aluminum foil. Add the potatoes and the herb liquid to the pan in an even layer.
Bake for 15 minutes. Flip the potato rounds with a spatula, return the pan to the oven, rotating the pan so that side that was in the back of the oven is now in the front. Bake for 10 to 15 more minutes or until the top has started to brown and the potatoes are soft.
Remove with a spatula while the potatoes are still hot, if they cool on the pan they are likely to stick. Add to a serving plate
Drizzle with balsamic glaze, sprinkle with hazelnuts.
*Balsamic glaze is easy to find in most grocery stores. It’s usually found near the vinegar, it’s sweeter and more syrupy than normal balsamic vinegar.