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Rosemary Sweet Potato Wedges

Rosemary Sweet Potato Wedges


  • Oil for greasing
  • 5 cups sweet potato wedges, organic, washed well with soap and water and a vegetable brush, and cut into 1/4-inch wedges
  • 2 tsps dried rosemary, crushed with a mortar and pestle or the back of a spoon to release the flavor
  • 1 1/2 teaspoon minced garlic
  • 1/4 teaspoon celery salt
  • 1 tablespoon extra-virgin olive oil


  • Preheat the oven to 400F.
  • Grease a couple of large baking sheets or casseroles with lids generously with olive oil or canola oil. Set aside.
  • Place the wedges in a large bowl.
  • Toss with the rosemary, garlic and seasonings. Add the oil and toss well.
  • Spread the wedges out to all corners of each pan you are using.
  • Cover with lid or foil, and bake for 25 minutes.
  • Remove the cover and turn the potatoes over.
  • Bake another 10 to 15 minutes uncovered or until the potatoes are tender if pierced with a fork, and the top is a nice golden brown color.
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Serve them as is as a side dish, or allow to cool until they can be handles safely and serve with a creamy dip.