Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh rosemary
- 0.25 teaspoons kosher salt
- 1 pinch freshly ground black pepper to taste
Instructions
-
1
Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
-
2
Mix together olive oil, garlic, and rosemary in a small bowl.
-
3
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
Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.
Nutrition Facts
Per serving
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