Ginger & Rosemary Sweet Potato Wedges

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It was yesterday, already early afternoon, I knew I needed to bring a side for our small group last night, and I still had no idea what to bring. That’s when I remembered a recent post I just saw on Lisa’s blog, Simple Pairings, called Spiced Sweet Potato Wedges! (If you haven’t already, please go check her site out….she has great recipes, lovely pictures of them, and is very sweet!)

I love sweet potatoes, and though my husband still won’t admit to liking them, he now eats them with me when I cook them certain ways, including this one last night. I was really happy with the taste, and was also pleased that our small group seemed to really like them! I love enjoying my own food, but I also really love when others enjoy my food as well! πŸ™‚

I made a few adjustments to Lisa’s recipe…really just because I couldn’t find the paprika! πŸ™‚ What I did find was a spice I have never used before, ginger, and couldn’t resist the urge to experiment a little.

Fresh out of the oven…

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GINGER & ROSEMARY SWEET POTATO WEDGES

  • Servings: About 6 People
  • Print

*Adapted by Lori at Creating Beauty in the Kitchen from Lisa’s wonderful recipe at Simple Pairings

IngredientsFinal

  • 2 extra large sweet potatoes
  • 4 fresh cloves of garlic
  • 4 sprigs of fresh rosemary
  • 2 tsp ginger
  • 2 tbsp olive oil
  • Black pepper

DirectionsFinal

  • Preheat oven to 425 degrees.
  • Wash and cut your sweet potatoes into wedges. I had no idea how to make nice wedges, so I was so grateful to Lisa for explaining! She said to slice each potato in length half-wise, and then slice the halves in half again. Continue to do this until you have the amount and right thickness you are looking for. Set aside.
  • Press the garlic, or cut it up into really tiny pieces if you don’t have a garlic press.
  • Wash and cut up the rosemary.
  • Put the two tbsp of olive oil in a small dish. Add the ginger and mix well. Next add the rosemary and garlic, combining well.
  • Lay the potato wedges on a large baking sheet. (I coated the back sides of the wedges with a light layer of olive oil, before arranging them on the baking sheet .)
  • I am sure you could use a brush for this, but I used my hands in the spice mixture and coated the tops of each potato thoroughly.
  • Sprinkle black pepper over the wedges.
  • Bake for about 30 minutes, turning the pan around halfway through.

As one of our friends said last night, “These definitely aren’t bland!” I love foods that are rich in taste….that comment made my heart happy! Enjoy!

Lori

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10 thoughts on “Ginger & Rosemary Sweet Potato Wedges

  1. Lori, these look awesome! Very creative to use ginger in place of the paprika; I need to try that too! So happy that my recipe turned out well for you – thanks so much for all the sweet comments! πŸ™‚

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  2. When you use a spice you have never used before do you put some on your finger and taste it first to see what it tastes like? I am so glad these turned out and your small group liked them as much as you did. Woo Hoo!!!!

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