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Archive for March 11th, 2009

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This easy and healthy recipe present sweet potatoes in one of my favorite ways of preparing them – roasting. They come out sweet, but lightly salted, creamy on the inside with a chewy and slight crunch to the outside. They’re a great side dish and go down as easily and quickly as potato chips. Only better. Enjoy!

Roasted sweet potato wedges

4 sweet potatoes, scrubbed 

4 tablespoons extra virgin olive oil

coarse salt and freshly ground pepper

Preheat oven to 400 degrees F. Spray a baking pan with non-stick spray.

Slice each sweet potato in half lengthwise, then slice each half lengthwise into wedges – about 3 or 4 wedges per half. Place in large bowl. Drizzle olive oil over potatoes, then sprinkle salt and pepper. Toss everything together well.

Place wedges on baking pan, in a single layer. Roast in oven for about 30 – 40 minutes, until golden brown. You should flip all the wedges about half-way through the roasting process, to insure even cooking. Makes 4 servings.

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