Roasted Sweet Potato Wedges

Prep Time
8 min
Cook Time
35 min
Recipe Details
  • 2 large uncooked sweet potato(es), washed and patted dry
  • 1 tsp olive oil
  • 1/4 tsp table salt
  • 1/4 tsp dried rosemary, crushed
  • 1 item(s) rosemary sprig, for garnish (optional)
  1. Preheat oven to 425ºF.
  2. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
  3. Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Use sea salt or Kosher salt instead of regular table salt if you prefer.If you like your potatoes well-done, place them under the broiler for a minute of two.

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