Ingredients
4 small sweet potatoes, scrubbed and dried (about 1 ½ pounds)
3 tablespoons olive oil
1 teaspoon salt-free seasoning blend
¼ cup minced fresh rosemary (from one small bunch)
Preparation
Preheat oven to 425°F. Cover a large baking sheet with aluminum foil. Halve potatoes lengthwise and then cut each piece in half again into 4 wedges and place in a large bowl. Toss with oil, salt-free seasoning blend and rosemary. Place potatoes on baking sheet in a single layer, cut-side of potatoes down. Bake for 15 minutes. With tongs turn the potatoes over to place the other cut side down. Return to the oven and bake for 15 minutes more. Serve immediately.
