Roasted Sweet Potato Wedges
Source of Recipe
Real Simple Magazine
List of Ingredients
2 Tbsp. olive oil
3 Tbsp. brown sugar
1/4 tsp. nutmeg
Kosher salt and pepper
4 lbs. small sweet potatoes, each peeled and cut into 8 wedges.
8 sprigs of thymeRecipe
Heat oven to 400*. In a large bowl, combine oil, sugar, nutmeg, 1 tsp. salt and 1/2 tsp. pepper. Add wedges and toss to coat. Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and wedges are crisp, about 1 hour.
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