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roasted sweet potato wedges

from weight watchers recommended by Ann Horgas

 

Ingredients

Instructions

Preheat oven to 425ºF.

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.

Spoon potato wedges onto a serving plate and garnish with fresh

rosemary. Yields 4 wedges per serving.

Notes

Use sea salt or Kosher salt instead of regular table salt if you prefer.

If you like your potatoes well-done, place them under the broiler for a

minute of two.

2 large sweet potato(es), washed and patted dry

1 tsp olive oil

1/4 tsp table salt

1/4 tsp dried rosemary, crushed

1 item(s) rosemary sprig, for garnish (optional)

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