Beer makes batters better, meat more tender, and sauces more flavorful.
Rosemary Roasted Sweet Potato Wedges
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- #79880
Sweet potato wedges are even tastier than their plain cousins, and a bit healthier too. Oven-baking them with a simple toss in olive oil and rosemary is an effortless way to make a colorful, herby side dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 large sweet potatoes, washed and patted dry
1 teaspoon olive oil
1/4 teaspoon table salt
1/4 teaspoon dried rosemary, crushed
1 rosemary sprig, for garnish (optional)
directions
Preheat oven to 425 degrees F.
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.
cook's notes
You can use sea salt or Kosher salt instead of regular table salt if you prefer.
added by
twbart72
nutrition data
81 calories, 1 grams fat, 16 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
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