Rosemary Sweet Potato Wedges

By TFerg

Skip the home fries and try these sweet potato wedges instead. Baked in the oven, they are packed with beta-carotene and are lower in fat than a fried potato--but still have a satisfyingly crisp skin.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil ADD TO SHOPPING LIST
• 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
• 3 medium sweet potatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4
Preparation time 10mins
Cooking time 32mins
Adapted from recipes.womenshealthmag.com

Preparation

Step 1

1.Preheat the oven to 450°F.

2.In a small saucepan, melt the butter with the oil over medium heat. Stir in the rosemary.

3.Cut the sweet potatoes lengthwise into 1 1/2-inch-thick wedges and place in a large bowl. Season with the salt and pepper, and drizzle with the rosemary mixture. Toss gently.

4.Arrange the wedges on a large baking sheet in a single layer so they don't touch. Bake in the upper third of the oven for 20 minutes, turning once, or until softened and lightly browned. Season again with salt and pepper, and carefully remove from the sheet (the wedges are relatively fragile after cooking).