BAKED YAM CHIPS AND ONIONS

2 pounds yams, 1/2 pound russet potato, 1 large sweet onion sliced, 1/4 cup julienned red and green bell peppers, optional, 1 tablespoon vegetable oil, 2 tablespoons butter, melted, 1/4 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon cracked black pepper, 1/4 teaspoon minced garlic.  Garnish with a couple sprigs of fresh rosemary.

Preheat the oven to 400 degrees.  Get out a cup add the vegetable oil, minced garlic, and butter. Set aside.    Peel the yams and russet potatoes slice them very thin. Get out the cookie sheet add the potatoes and onions in a single layer to the cookie sheet, evenly pour the oil mixture over the potatoes and onions, toss them to make sure they are evenly coated.  Sprinkle the salt, pepper, and rosemary on top.  Cook for 12-15 minutes or until the potatoes are fork-tender and browned.  Add the bell peppers and cook for another minute or two. When you are ready to serve garnish with the rosemary.