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Roasted Sweet Potato Wedges
A simple, fast, and healthy treatment for sweet potatoes, adapted from a recipe on the website Health. Experiment with different sweet potato varieties—just make sure to choose small, evenly sized ones so you end up with manageable wedges.
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Ingredients
number of servings
1
- 2 lb small evenly sized sweet potatoes peeled
- 11⁄2 tablespoon Extra Virgin Olive Oil
- 1⁄2 teaspoon ground mustard
- 2 teaspoon minced fresh rosemary
- 1⁄2 teaspoon Kosher salt
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Directions
45 min.
1. Step
Heat the oven to 450°F and arrange a rack in the middle.
2. Step
Cut each peeled sweet potato lengthwise into 8 even wedges. Combine the wedges in a large bowl with the olive oil, mustard, rosemary, and salt. Toss so that the wedges are evenly coated.
3. Step
Arrange the sweet potatoes in a single layer on a baking sheet. Bake for 15 minutes, flip the wedges, and bake an additional 15 minutes—they should be soft, browned, and crisp at the edges. Serve immediately.
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