Side dishe for 4

Crispy Roasted Sweet Potatoes

Name: Crispy Roasted Sweet Potatoes
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: salt; 1/2 tsp baking soda; 2 1/2 lb sweet potatoes; 3 tbsp olive oil; 1 tbsp chopped fresh rosemary; 1/4 tsp freshly ground black pepper

Sweet potato wedges are briefly boiled, coated with starch and rosemary, then roasted until crisp outside and tender inside.

$0.84per serving $

70 minstart to table

4servings

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Fall Winter

Ingredients

salt
1/2 tsp baking soda
2 1/2 lb sweet potatoes
3 tbsp olive oil
1 tbsp chopped fresh rosemary
1/4 tsp freshly ground black pepper

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Peel and cut the sweet potatoes into wedges, then boil them in a large pot of salted water with the baking soda for 8 minutes.
Drain the potatoes, let them steam dry for 5 minutes, and toss them with potato starch, olive oil, rosemary, pepper, and salt.
Spread the wedges in one layer on the baking sheet and roast for 30 minutes.
Turn the wedges and roast for 10 more minutes, until browned and tender.