Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges
Weight Watchers Recipe
Ratings (661)
3PointsPlus Value
Prep time: 8 min
Cook time: 35 min
Other time: 0 min
Serves: 4
Both salty and sweet, crisp on the outside with an underlying hint of rosemary. Great with regular potatoes, too.
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  •   2 large uncooked sweet potato(es), washed and patted dry   
  • 1 tsp olive oil   
  • 1/4 tsp table salt   
  • 1/4 tsp dried rosemary, crushed   
  • 1 item(s) rosemary sprig, for garnish (optional)   


  • Preheat oven to 425ºF.

  • Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.

  • Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.


  • Use sea salt or Kosher salt instead of regular table salt if you prefer.

    If you like your potatoes well-done, place them under the broiler for a minute of two.


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