Sweet Potato Wedges With Rosemary |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Just got this from the Vegetarian Times... keeping it safe here! Ingredients:
3 1/2 lbs sweet potatoes |
3 tablespoons olive oil |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons low sodium soy sauce |
salt |
1 tablespoon fresh rosemary, chopped |
Directions:
1. Preheat oven to 450°F Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
2. Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
3. Mix oil, chili powder and soy sauce in bowl. Drizzle over potatoes, and toss to coat. Arrange skin side down in one layer in baking pans. Sprinkle with salt.
4. Roast 12 minutes. Turn slices, and roast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.
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