Rosemary Sweet Potato Wedges

Rosemary Sweet Potato Wedges
Photo/little blue hen
I have always preferred sweet potato fries to home fries.Why eat something that is completely unhealthy when there is such a delicious alternative anyway? Sweet potato wedges, baked in the oven, are packed with vitamins A and C and are low in fat. This recipe is satisfyingly crispy, and takes less than 30 minutes to prepare and bake.

I found this recipe in an old edition of "Organic Style", a magazine that unfortunately folded in October 2005. I have a habit of holding on to magazines that feature such wonderful recipes as Rosemary Sweet Potato Wedges.  Maria Rodale, the great mind behind Organic Style, now has her own blog that features  yummy organic recipes, thought provoking ideas and issues, organic gardening tips and techniques, and recommendations for everyday happy and healthy living. Check out Maria's blog, Maria's Farm Country Kitchen. I think you will enjoy it!

This recipe serves 4.

Rosemary Sweet Potato Wedges

Featured January/February 2004 Edition of "Organic Style"
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary (or 2 teaspoons dried)
  • 3 medium sweet potatoes, scrubbed clean
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

1) Preheat oven to 450° F. Melt the butter with the olive oil in a small saucepan over medium heat. Stir in Rosemary.

2) Cut the sweet potatoes lengthwise into 1 1/2-inch-thick wedges and place in a large bowl. Season with salt and pepper, and drizzle with the butter mixture. Toss gently.

3) Arrange the wedges on a large baking sheet in one flat layer so they don't touch. Bake in upper part of the oven, turning once, until softened and lightly browned, about 20 minutes. Season again with salt and pepper, and carefully remove from the sheet (wedges are relatively fragile after cooking). Serve hot.