Sweet Potato Wedges & Rosemary

March 24, 2016


"Although research shows improved absorption of nutrients when specific foods are parired, don't stress about picking the perfect combination at every meal. Ultimately, it's about consuming a colorful variety of nutrient-dense foods, such as fruits, vegetables, buts, seeds and legumes, over the course of the week."  


~ Jen Koffs, RD, LDN, CSO, CNSC  

Clinical Oncology Dietitian at Cancer Treatment Centers of America, Philedelphia, PA



To that end, here's a wonderfully simple sweet potato recipe to add to your healing plate:


Makes 4 Servings:


What You'll Need:

3 Small Sweet Potatoes, peeled and sliced lengthwise

1 tablespoon chopped fresh Rosemary and a few sprigs for garnish

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard powder

2 tablespoons extra virgin olive oil

Sea Salt


What You Do:

Preheat oven to 450 degrees F. Place wedges in large bowl. Add rosemary, garlic powder, mustard and oil. Toss to coat well. Arrange potatoes on baking sheet, making sure not to overlap. Bake 15 minutes. Turn wedges over and bake 15 minutes or until potatoes are soft and beginning to brown. Lightly season to taste with salt. Garnish with fresh rosemary sprigs. Serve immediately!

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