Maple-Roasted Sweet Potato Wedges with Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy sweet potato wedges roasted with a touch of maple syrup and rosemary for a naturally sweet, savory side dish. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs sweet potatoes, avocado oil, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss sweet potato wedges with avocado oil, sea salt, and 1/2 tsp rosemary on a parchment-lined sheet pan.
  2. Step 2: Roast for 20 minutes, then flip wedges and drizzle with maple syrup and remaining rosemary.
  3. Step 3: Return to oven and roast for 15-18 more minutes until edges are crisp and caramelized.

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