Ingredients

The following ingredients have 4 Servings
  • 2 large Uncooked sweet potato(es) washed and patted dry
  • 1 tsp Olive oil
  • 0.25 tsp Table salt
  • 0.25 tsp Dried rosemary crushed
  • 1 item(s) Rosemary sprig for garnish (optional)

Instruction

  • 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.