Sweet potato wedges
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Serves:     people
Notes from Anna
  • A great alternative to potatoes and just as easy. Serve alongside grilled or barbecued meats or fish.
  • These moreish wedges also work well as a simple starter with your favourite dips.


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  1. PRE-HEAT OVEN TO 200˚C/180˚C FAN/GAS 6
  2. Wash the sweet potatoes and cut into thick wedges.
  3. Wash the herbs. Strip the needles from the rosemary sprigs. Roll the sage leaves between your finger and thumb to help release their essential oil.
  4. Put the oil in a baking tin and warm it in the oven for a couple of minutes. Add the sage leaves.
  5. After another couple of minutes, toss the sweet potato wedges into the oil and sage. Sprinkle with the rosemary needles, a little salt and a generous grinding of black pepper.
  6. Roast in the oven for 15-20 minutes, until the wedges are lightly browned.
  7. Serve immediately.

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