Roasted sweet potato wedges
Potatoes are a must-have accompaniment to steak! We have roasted some sweet potatoes for a colour boost.
Sweet potato, raw
2 medium, peeled
Calorie controlled cooking spray
1 pinch, and black pepper, freshly ground
¼ teaspoon(s), level
1 sprig(s), for garnish
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Cut each potato into 8 wedges lengthwise and place on a non-stick baking tray. Spray with low fat cooking spray and season with salt and pepper. Add the dried rosemary and toss well to combine. Roast in the oven for 30-35 minutes or until golden brown and tender.
- Transfer the potato wedges to a serving plate and garnish with the fresh rosemary.
You could also sprinkle these potatoes with other dried herbs like oregano or thyme, or your favourite spices like cumin or paprika. These wedges are best cooked just before serving to stay crisp. However, any leftovers can be stored in an airtight container in the fridge for 1-2 days. Try adding some wedges to your favourite salad mix.