Rosemary Baked Sweet Potato Wedges

Name: Rosemary Baked Sweet Potato Wedges
Prep time: 15 min
Cook time: 35 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3 lb sweet potatoes; 1 tbsp avocado oil; 1 tsp sea salt; 0.5 tsp pepper; 4 bunch fresh rosemary (taken off stem and finely chopped); 0.5 tbsp garlic powder

15 mins prepServes 6

Starting simple with this rosemary baked sweet potato wedges, the first of six Thanksgiving recipes to be shared.

6 servings

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Instructions

1. Preheat oven at 400 degrees F. 2. Chop sweet potatoes into thick fry shape or shape of choice, ensuring they are all the same size. 3. Line a baking sheet with parchment paper. Add chopped sweet potatoes, drizzle oil over them, and evenly sprinkle sea salt, pepper, finely chopped rosemary, and garlic powder. Toss with hands to ensure each potato is well seasoned. Place in the preheated oven and bake for 35 minutes.

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Rosemary Baked Sweet Potato Wedges

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