Roasted Sweet Potato Wedges recipe

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Ingredients

1 medium sweet potato
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh rosemary
¼ teaspoon kosher salt
1 pinch freshly ground black pepper to taste

Nutrition Info

322 calories
carbohydrate: 47.4 g
cholesterol: : -
fat: 13.7 g
fiber: 7.2 g
protein: 3.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 606.2 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).

  2. Mix together olive oil, garlic, and rosemary in a small bowl.

  3. Cut sweet potato lengthwise into 1 1/2-inch thick wedges, place in a large bowl. Season with salt and pepper and drizzle with oil mixture, toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.

  4. Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

Recipe Yield

1 serving

Recipe Note

Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!

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