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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Roasted Sweet Potato Wedges Recipe

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This recipe for Roasted Sweet Potato Wedges is from Grandominico/Doritty Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large 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)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10-15
Personal Notes:
Personal Notes:
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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