Ingredients
3 medium sweet potatoes, peeled
2 garlic cloves (inside the skin)
3 tablespoons olive oil
2 sprigs fresh rosemary
Flaky sea salt, to taste
2 garlic cloves (inside the skin)
3 tablespoons olive oil
2 sprigs fresh rosemary
Flaky sea salt, to taste
Directions
1. Preheat the oven to 400°F. Grease a baking sheet with nonstick spray.
2. Cut each sweet potato into quarters, then cut each quarter into 4 fat wedges. (You’ll get 16 wedges per sweet potato, 48 total.)
3. In a large bowl, toss the sweet potatoes and garlic cloves with the olive oil. Arrange the potatoes in a single layer on the prepared baking sheet. Add the rosemary and garlic cloves, and season well with salt.
4. Bake until the potatoes are golden brown and crisp, 20 to 25 minutes, flipping the potatoes halfway through baking. Serve immediately.
2. Cut each sweet potato into quarters, then cut each quarter into 4 fat wedges. (You’ll get 16 wedges per sweet potato, 48 total.)
3. In a large bowl, toss the sweet potatoes and garlic cloves with the olive oil. Arrange the potatoes in a single layer on the prepared baking sheet. Add the rosemary and garlic cloves, and season well with salt.
4. Bake until the potatoes are golden brown and crisp, 20 to 25 minutes, flipping the potatoes halfway through baking. Serve immediately.
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