Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Pre-heat oven to 425 °F (210 °C). |
2. | Cut each potato (washed and patted dry) into 8 lengthwise wedges and place on a non-stick baking sheet. |
3. | Drizzle with oil, sprinkle with salt and dried rosemary. |
4. | Roast for 15 minutes. Toss and roast until potatoes are tender, about 15 to 20 minutes more. |
5. | Note: You can use regular potatoes as well, and sea salt or kosher salt instead of regular table salt if you prefer. |
There are 66 calories in 1 serving of Roasted Sweet Potato Wedges.
Calorie split: 16% fat, 78% carbs, 6% protein.
|
Serving Size | 1 serving |