Hints of natural sweetness make this veggie side a perfect partner for your favorite recipes.
Ingredients
- sweet potatoes: 4 piece
- olive oil: 1 Tbsp
- salt: 0.25 tsp
- black pepper: 0.125 tsp
- butter: 2 Tbsp
- rosemary: 2 tsp (chopped, fresh)
- orange zest: 2 tsp
Metric Conversion
Stages of cooking
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Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet and line with oil.
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Cut sweet potatoes (unpeeled) into 1/2-inch wedges and arrange on the prepared baking sheet in a single layer. Drizzle with oil and season with salt and pepper.
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Roast, stirring halfway through, until browned and tender, about 30 minutes. Transfer to a large bowl.
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Meanwhile, heat butter in a small skillet over medium heat until melted and golden brown, about 5 minutes. Stir in rosemary and orange zest. Pour over sweet potato wedges and toss to coat.
