Roasted Sweet Potato Wedges
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 2 large sweet potato(es), washed and patted dry • 1 tsp olive oil • 1/4 tsp table salt • 1/4 tsp dried rosemary, crushed • 1 rosemary sprig, for garnish (optional)
• Preheat oven to 425ºF.
• Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
• Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BERTHADBLUES.
• Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
• Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BERTHADBLUES.
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 7.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.8 g
- Protein: 1.0 g
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