Rosemary Sweet Potato Wedges with Skinny Garlic Aioli
Author: Leanne Vogel
Recipe type: Gluten-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time:
Cook time:
Total time:
Serves: 1
- 1 medium sweet potato
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon dried rosemary
- Pinch sea salt
- Preheat oven to 400F and set aside a small baking sheet.
- Thoroughly wash and scrub the sweet potato. Remove the tips from either end.
- Slice horizontally into thirds, then cut each section into thirds again. You should be left with a total of 9 wedges.
- Place wedges on the baking sheet and coat with oil, rosemary and salt. Place in the oven for a total of 25-30 minutes, filliping halfway through.
- Meanwhile, place all aioli ingredients in the bowl of your mini food processor or blender and blend until smooth.
- When wedges are done, place on a cooling rack for a couple of minutes to avoid from getting soggy on the pan or plate.
- Serve with aioli and a place of fresh veggies.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/11/rosemary-sweet-potato-wedges-with-skinny-garlic-aoli/
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