Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges

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


322 calories; protein 3.9g; carbohydrates 47.4g; fat 13.7g; sodium 606.2mg.

prep:15 mins

cook:20 mins

total:35 mins

Servings:1

Yield:1 serving


Ingredients

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

How to Make It

1. Step

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

2. Step

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

3. Step

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. Step

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


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