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Photo of Roasted sweet potato wedges by WW

Roasted sweet potato wedges

2
Points®
Total Time
43 min
Prep
8 min
Cook
35 min
Serves
4
Difficulty
Easy
Both salty and sweet and crisp on the outside with an underlying hint of rosemary. When you have a hankering for some steak fries, these delicious sweet potatoes will not disappoint. A quick 8 minutes of simple knife work and these potatoes are ready to roast, leaving plenty of time to add a few grilled filets or a large cut like flank steak. Roasted chicken will also shine against these stunners. You can easily substitute russet potatoes for sweet or use a combination for a great looking and diversely flavored dish. Use any fresh herb in place of rosemary if you have some handy.

Ingredients

Uncooked sweet potato

2 large, washed and patted dry

Olive oil

1 tsp

Table salt

¼ tsp

Dried rosemary

¼ tsp, crushed

Rosemary sprig

1 item(s), for garnish (optional)

Instructions

  1. Preheat oven to 425ºF.
  2. 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.
  3. Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.

Notes

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 or two.

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