This recipe for Roasted Sweet Potato Wedges, by Fleta Reed, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large sweet potatoes washed and patted dry 1 tsp olive oil 1/4 tsp salt 1/4 tsp dried rosemary
Cut potatoes in lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and rosemary. Roast for 15 minutes;toss and roast until potatoes are tender about 15 or 20 minutes more. 425º
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