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Sweet Potato Wedges w/ Rosemary

Sweet potatoes are considered a superfood.  They’re one of the most nutritious vegetables with lots of vitamins and minerals.  Sweet potatoes are loaded with antioxidants, which protect your body from free radicals, promoting gut health and brain health.  They’re high in fiber and complex carbs, so they may be an ideal food for those with blood sugar issues.  Sweet potatoes are rich in beta carotene, which is converted to vitamin A to support your immune system and eye health.  Try these easy-to-make wedges in place of French fries. 


  • 2 medium sweet potatoes

  • 1 tablespoon olive oil

  • 2 teaspoons dried rosemary

  • Salt and pepper to taste

  • Optional:  You could also use garlic powder, onion powder, and/or chili flakes.



  • Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or foil.

  • Wash and dry sweet potatoes.  Peel the skins or leave on if you’d like.

  • Slice each sweet potato in half lengthwise and then cut into quarters.  Slice each quarter into wedges about ½” thick.  Keep wedges about the same size so that they cook evenly.

  • Place wedges in a bowl and drizzle with olive oil.  Toss to evenly coat.

  • Sprinkle rosemary, salt and pepper as well as any other spices, onto the wedges and toss until coated.

  • Place the wedges on the baking sheet and make sure they don’t touch.  Overcrowding the baking sheet prevents them from becoming crispy.  Use two baking sheets if needed.

  • Bake for 20 minutes; remove pan from oven and turn wedges over with a spatula.  Return pan to oven and bake for another 5-10 minutes or until wedges are lightly browned.

  • Optional:  Turn oven to broil and broil the wedges for 2-3 minutes, until crispy.

Serve as a side-dish or as a snack with your favorite dipping sauce or dressing.


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