Roasted Sweet Potato Wedges with Rosemary and Sea Salt Recipe
With crunchy sea salt, these seasoned rosemary wedges are a great side dish and are super simple to make. I keep the skin on because it has a lot of nutrients in it and holds the sweet potatoes together. These are a great alternative to French fries, or anything fried, and are super healthy and delicious. Don't worry if they aren't perfectly cut, I think the uneven shapes add character.
- 4 sweet potatoes, scrubbed and cut into wedges
- 1 sprig of fresh rosemary, leaves removed and chopped
- Pinch of dried red chile flakes
- Pinch of cumin
- Good-quality sea salt and freshly ground black pepper
- Extra-virgin olive oil
Preheat the oven to 425 degrees. In a mixing bowl, combine all of the ingredients. On a foil-lined baking sheet, spread the wedges out in a single layer. Cook for about 40 minutes, turning them over once or twice. Sprinkle with a crunchy sea salt if you have some and serve.