Sweet Potato Wedges
These sweet potato wedges with rosemary are a MUST try for a snack or as a side. They’re crisp and tasty and the rosemary provides such a light and lovely flavor. I left the sweet potato skins on because the sweet potatoes are organic (it's best to remove skins when not organic) and the skins are loaded with nutrients, including fiber and potassium. Additionally, peeling vegetables takes me ages.
This recipe is zero waste when you #shopnaked for the ingredients, meaning you buy the sweet potatoes and rosemary plastic and package free! This recipe is also vegan, gluten free, vegetarian, dairy free, and grain free.
SWEET POTATO WEDGES
2 large sweet potatoes
2 Tbsp olive oil
4 springs of fresh rosemary
salt and pepper to taste
Cut 2 large sweet potatoes into wedges.
Combine 2 Tbsp olive oil with rosemary, salt & pepper in a mixing bowl.
Add the wedges to the bowl and coat them evenly with the oil-rosemary mixture.
Transfer the wedges to a baking dish. To get the wedges to brown and crisp, make sure they aren't touching each other (thanks Chelsey of @citnutritionally for teaching me that trick!).
Bake at 425°F for 15 minutes, flip and bake for another 15 minutes.
Inhale the amazing aroma of sweet potatoes and rosemary before enjoying!!