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(5 Votes)
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Ingredients
- 2 large sweet potatoes, washed and patted dry
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon rosemary
- 1 rosemary sprig, for garnish
Details
Servings 4
Preparation
Step 1
Preheat oven to 425ºF.
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.
Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
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