Roasted Sweet Potato Wedges
These Roasted Sweet Potato Wedges will make you forget frozen fries and have your family saying “When did dad learn to cook like this?” and guests asking “Where did you buy these?”.
You will feel empowered knowing that you created such a wonderful and nutritious meal for your family.
You’ll be feeling like a 5 star chef in your own home and be done in 15 minutes. You don’t have to cut them in wedges either, you can go rounds, large dice, or even fry shape.
The addition of rosemary gives them a nice savory flavor while you also enjoy the sweet flavor. You can also add a pinch of paprika to give them a bit more color.
To cut the sweet potato into wedges you cut the potato in half, then take each half and cut each half into 2 halves. So you will be left with 8 equal sized wedges. You can also use mini sweet potatoes and just cut them into 4. I like using the mini’s, it’s just that much easier.
Sweet potatoes are, you guessed it, part of the potato family and is considered a root vegetable. Raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene. Sweet Potatoes are so versatile that you can even use them in deserts such as pies, cakes, pancakes and cookies.
Ingredients for Roasted Sweet Potato Wedges:
- 6-8 Sweet Potatoes
- 30 ml Chopped Rosemary
- 40 ml Olive Oil
- Salt and Pepper
Directions for Roasted Sweet Potato Wedges:
- Pre-heat oven to 450°F.
- Cut sweet potatoes into wedges (or desired shape).
- Place potatoes in a bowl with rosemary and salt and pepper.
- Add olive oil and toss until wedges are coated with rosemary, olive oil, salt and pepper.
- Put on pan and place in oven for 20 minutes.
- Serve, Eat Well, and Be Happy!!