Valleybrink Road | Recipes | Oven Roasted Sweet Potatoes with Rosemary | Serves 4 4 sweet potatoes, washed, dried, and cut into uniform wedges 2+ tablespoons of olive oil (enough to coat the wedges) 2 sprigs of fresh rosemary, leaves removed from the tough stem sea salt freshly ground black pepper 1/2 lemon.

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Oven Roasted Sweet Potatoes with Rosemary
Steps
1
2
3
Description

Oven roasted sweet potatoes is one of Andre's favorite side dishes with dinner. Slightly crispy and salty, this is also a great dish for weekend meal prep. Make a batch and store them in tupperware in the fridge for easy reheating during the week. 

Get Started
Step 1

Preheat the oven to 425 degrees. Cut the sweet potatoes into wedges that are uniform in size. This will allow them to all evenly cook. Place them on a baking sheet.

Next Step
2
Step 2

Drizzle the sweet potatoes with olive oil, some sea salt, black pepper, and rosemary. Toss with your hands or a spatula to coat the wedges. 

Next Step
3
Step 3

Roast in the oven for 25 minutes, tossing them a few times with a spatula to get the potatoes crispy on both sides. Remove from the oven. Cool one down and taste for seasoning. Finish with a squeeze of fresh lemon juice and a final sprinkling of sea salt if necessary. 

Done!
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Ingredients
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Serves 4

  • 4 sweet potatoes, washed, dried, and cut into uniform wedges
  • 2+ tablespoons of olive oil (enough to coat the wedges)
  • 2 sprigs of fresh rosemary, leaves removed from the tough stem
  • sea salt
  • freshly ground black pepper
  • 1/2 lemon