Roasted Sweet Potato Wedges with Rosemary and Sea Salt Recipe

Roasted Sweet Potato Wedges with Rosemary and Sea Salt Recipe
Staff Writer
Sweet Potato Wedges
Yasmin Fahr

Sweet Potato Wedges

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.

Click here to see Recipe SWAT Team: Sweet Potatoes. 

Ingredients

  • 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

Directions

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. 

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.