Oven-Roasted Sweet Potato Wedges with Rosemary and Sea Salt

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 developed and reviewed.

Simple oven-roasted sweet potato wedges seasoned with fresh rosemary and coarse sea salt for a healthy, flavorful snack or side. This vegetarian recipe, ready in about 40 minutes, pairs sweet potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 4 International cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). Wash and dry 3 medium sweet potatoes, then cut each into 8 wedges about 1/2-inch thick.
  2. Step 2: In a large mixing bowl, toss the sweet potato wedges with 3 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, 1 tsp coarse sea salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Arrange the wedges in a single layer on a large baking sheet lined with parchment paper, making sure they are not overcrowded.
  4. Step 4: Roast in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until the edges are caramelized and crispy and the centers are tender when pierced with a fork.
  5. Step 5: Remove from oven and let cool for 5 minutes before serving.

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