Sweet Potato Wedges
Over the course of my time blogging I have made a few – nay, quite a few confessions. Well, here’s another one: I don’t like sweet potatoes (yams) and this time I can’t really blame my mother (I can already hear her screaming ‘Ya-hoo’). Anyway Mike loves sweet potatoes so in a compromise since he eats tomatoes (he despises tomatoes), I’m trying to find a way to enjoy this healthy starch. This recipe is actually good! The extra sugar in the sweet potato caramelizes amazingly and the Rosemary works as a perfect savoury partner. I’m definitely making this recipe again 😉
Serves 4 – 6
2 lb sweet potato (yam), skin on and scrubbed clean, cut into wedges
2 tbsp extra virgin olive oil
1 Sprig fresh rosemary, leaves only, diced
½ tsp coarse salt
¼ tsp pepper
Preheat your oven to 425.
Combine all the ingredients together on a baking sheet and spread the wedges out in an even layer.
Bake for 20 minutes and then flip over.
Bake for another 20 minutes but stay close to the oven to make sure the wedges don’t burn.
- There is more sugar in sweet potatoes so they caramelize amazingly but they’ll burn super easily if you’re not keeping an eye on them.