- 4
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Ingredients
- 2 large sweet potatoes, washed and patted dry
- 1 tsp olive oil
- 1/4 tsp table salt
- 1/4 tsp dried rosemary, crushed
- 1 rosemary sprig, for garnish (optional)
Preparation
Step 1
Preheat oven to 425 degrees.
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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