Sweet Potato Wedges with Rosemary
The soy gives the potatoes a nice color, and the chili powder provides a little kick. These are best hot. To serve as a side dish, divide the potatoes into 8 portions, and garnish with fresh rosemary.
3 ½ lb. sweet potatoes
3 Tbs. olive oil
1 ½ tsp. chili powder
1 ½ tsp. low-sodium soy sauce
1 heaping Tbs. chopped fresh rosemary
- Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
- Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
- 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.
- Roast 12 minutes. Turn slices, and roast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.
Makes 8 dinner servings, 6 dozen appetizers