Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!
Ingredients
- medium sweet potato: 1 piece
- olive oil: 1 Tbsp
- garlic: 1 tsp (minced)
- fresh rosemary: 1 tsp (minced)
- kosher salt: 0.25 tsp
- pinch freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
-
Mix together olive oil, garlic, and rosemary in a small bowl.
-
Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
-
Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.
