Tuesday, November 27, 2012

Day 2: Rosemary Sweet Potato Wedges

These are a great alternative to a deep-fried potato, and the rosemary is a special treat.

2 Tbs. butter
2 Tbs. olive oil
2 tsp. dried rosemary
about 1-1.5 lb. sweet potatoes, peeled and cut up home-fry style
1 tsp. salt
1/4 tsp. pepper

1.  Heat oven to 450 degrees.   In a large saucepan, melt the butter with the oil over medium heat.  Have a super cute helper stir in the rosemary.

2.  Throw in the potatoes and stir to coat.

3.  Arrange the wedges on a large baking sheet so that they don't touch.  Sprinkle with salt and pepper.

4.  Bake in the upper 1/3 of the oven for 20 minutes, turning once.  They should be softened and slightly browned. 

5.  Enjoy the beta-carotene-packed, crispy goodness!

Thanks to Women's Health Magazine for the recipe that inspired this creation.

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