:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/6If5Ujwu5D01-bpeaTmT/26559a86e69daa9769f88b646a1c7d.jpg "Roasted Sweet Potato Wedges")
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.
Ingredients
- 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
Heat the oven to 450°F and arrange a rack in the middle.
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.
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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TASTElistRoasted 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.
Heat the oven to 450°F and arrange a rack in the middle.
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.
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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