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Ingredients
- 2 large sweet potatoes, washed and patted dry
- 1 teaspoon olive oil
- 14 teaspoon salt
- 14 teaspoon dried rosemary, crushed
Method
- Preheat oven to 425 degrees.
- 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.
- If you like your potatoes well-done, place them under the broiler for a minute of two.
