Rosemary Sweet Potato Wedges

Sweet Potatoes are so good, and good for you. When I'm in need of a quick snack for that in between lunch and dinner time; I love to make these.

Rosemary Sweet Potato Wedges

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 4

 Baked in the oven, they are packed with beta-carotene and are lower in fat than a fried potato

Ingredients

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary or 2 teaspoons dried

3 medium sweet potatoes

1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions

1.

Preheat the oven to 450°F.

2.

In a bowl, mix the oil, salt, pepper and rosemary.

3.

Cut the sweet potatoes lengthwise into 1 1/2-inch-thick wedges and place in the bowl with the seasonings.. Toss potatoes with the oil seasoning mixture gently with a spatula.

4.

Arrange the wedges on a large baking sheet in a single layer so they don't touch. Drizzle left over oil and seasonings onto the wedges. Bake in the upper third of the oven for 25 minutes, turning once, or until softened and lightly browned, and carefully remove from the sheet (the wedges are relatively fragile after cooking).