Recipe

Rosemary Sweet Potato JoJos

Rosemary Sweet Potato JoJos

Photo by Loves Food Loves to Eat

  • This recipe was entered in the contest for Your Best Sweet Potato Recipe
    This recipe was entered in the contest for Your Best Vegetarian Holiday Side
  • Chef

    Loves Food Loves to Eat's Notes: These roasted sweet potato wedges- or jojos as we call them in the Pacific Northwest- are excellent as a fall appetizer dipped in a little truffle aioli (or mayo mixed with truffle oil if...

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Serves 2-4

1 tablespoon coarsly chopped rosemary Ask a question about this ingredient

1 teaspoon coarse ground sea salt Ask a question about this ingredient

ground black pepper Ask a question about this ingredient

2 large sweet potatoes Ask a question about this ingredient

2-3 tablespoons extra virgin olive oil Ask a question about this ingredient

*optional-truffle salt Ask a question about this ingredient

  1. Preheat oven to 425°F. Peel and cut potatoes lengthwise into wedges. Toss wedges with oil, rosemary, salt & pepper on a baking sheet and roast for 20 minutes. Flip and roast until tender, 15 to 20 more minutes.

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  2. *If you use truffle salt, do 1/2 teaspoon regular salt, 1/2 teaspoon truffle salt, or to taste

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