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Roasted Sweet Potato Wedges with Rosemary

3 large sweet potatoes

2 to 3 tablespoons of butter or olive oil

1 tablespoon minced fresh rosemary leaves

Salt and coarsely ground black pepper

Preheat oven to 400 degrees.

Cut the potatoes lengthwise into 3/4-inch thick slices. Place the butter in a large shallow baking pan, and place it into the oven to melt.

After the butter has melted, add the sliced sweet potatoes and toss to coat.

Sprinkle with the rosemary, salt and pepper to taste.

Bake the potatoes on the middle rack of the over for approximately 20 minutes or until they are tender, gently turn with a spatula halfway through baking time.

Remove from the oven and serve.