Rosemary Sweet Potato Wedges
Prep time
Cook time
Total time
Recipe type: Mains; Snacks
Serves: 10 portions
  • 4 tbsp olive oil
  • 1 kg sweet potatoes
  • Salt (personal taste)
  • Rosemary (personal taste)
  1. Pre-heat the oven to 200°C.
  2. Wash the sweet potatoes.
  3. Top & tail the sweet potatoes and chop off any gnarly bits.
  4. Slice the sweet potatoes into wedges (roughly 1cm by 1cm).
  5. Place the sweet potato wedges in an ovenproof dish.
  6. Add the olive oil, and generous amounts of rosemary & salt.
  7. Using your hands, make sure every wedge is covered in the olive oil & seasoning.
  8. Spread the sweet potato wedges out in a single layer.
  9. Place the ovenproof dish in the over for 10 mins.
  10. After 10 mins, move the sweet potato wedges around so that they cook evenly & place back in the oven for a further 10 mins.
  11. Remove the wedges from the oven & turn off the heat.
  12. Either serve hot or allow to cool completely and store in an airtight container in the fridge for up to 1 week.
  13. Enjoy!
Recipe by Andrea's Passions at