Rosemary Roasted Sweet Potato Wedges
These Rosemary Roasted Sweet Potato Wedges are a simple yet incredibly flavorful side dish, featuring naturally sweet potatoes enhanced by aromatic rosemary and a touch of garlic, all perfectly caramelized in the oven.
For 3 servings
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
Thoroughly wash the sweet potato and pat it dry. Trim off the ends. Carefully cut the sweet potato lengthwise into halves, then cut each half into 1/2-inch thick wedges. Aim for uniform size to ensure even cooking.
Finely chop the fresh rosemary leaves, discarding any tough, woody stems. Place the chopped rosemary in a large mixing bowl.
Add the sweet potato wedges, olive oil, chopped rosemary, garlic powder, sea salt, and freshly ground black pepper to the bowl. Toss everything together thoroughly with your hands or a spatula until all the wedges are evenly coated with the oil and seasonings.
Spread the seasoned sweet potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow for proper air circulation and browning. Overcrowding will steam the potatoes instead of roasting them.
Roast for 15 minutes, then carefully flip the wedges with a spatula to ensure even cooking and browning on all sides. Continue roasting for another 10-15 minutes, or until the wedges are tender when pierced with a fork and have slightly caramelized, crispy edges.
Remove from the oven. Taste a wedge and adjust seasoning with additional salt or pepper if desired. Serve immediately as a warm and delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Spreading the wedges in a single layer with space between them is crucial for crispy results. If the pan is too full, they will steam instead of roast.
- 2Uniform cutting: Cut the sweet potatoes into similarly sized wedges to ensure they all cook at the same rate and are done at the same time.
- 3Parchment paper is your friend: Lining the baking sheet with parchment paper prevents sticking and makes cleanup a breeze, especially with caramelized sugars.
- 4Fresh vs. Dried Rosemary: While fresh rosemary is highly recommended for its potent aroma, you can substitute 1/2 teaspoon of dried rosemary if fresh is unavailable. Crush dried rosemary between your fingers before adding to release its oils.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of smoked paprika or a pinch of cayenne pepper along with the other seasonings for a smoky, spicy twist.
Herb SwapHerb Swap
Experiment with other fresh herbs like thyme or sage instead of rosemary, or a combination of your favorites.
Sweet & SavorySweet & Savory
Drizzle with 1 tablespoon of maple syrup or honey during the last 5 minutes of roasting for an extra layer of sweetness and glaze.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts into Vitamin A, essential for vision, immune function, and skin health.
High in Fiber
The fiber content in sweet potatoes supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Antioxidant Powerhouse
They contain various antioxidants, including anthocyanins (in purple varieties) and phenolic acids, which help protect cells from damage caused by free radicals.
Frequently asked questions
No, it's not necessary! The skin of sweet potatoes is thin, edible, and packed with nutrients and fiber. Roasting it makes it tender and slightly crispy, adding to the texture. Just make sure to wash them thoroughly.
