Prep 10 mins
Cook 35 mins
The rosemary give these potatoes a hint of fresh flavor that is not found in ordinary sweet potato recipes. Although unusual, it is quite refreshing!
- 2 large sweet potatoes
- 1⁄3 cup butter, melted
- 1⁄4 cup light brown sugar, firmly packed
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated orange rind
- 1⁄2 teaspoon kosher salt
- fresh rosemary (for garnish; optional)
- Peel potatoes and cut into 8 wedges.
- Stir together melted butter, brown sugar, chopped rosemary, and orange rind, until sugar dissolves.
- Pour mixture into a plastic ziplock bag and add potatoes.
- Seal bag and work mixture over potatoes, coating them thoroughly.
- Place potatoes on an oiled baking sheet and bake at 400F for 35-40 minutes or until potatoes are fork-tender and golden brown, turning potatoes once or twice during cooking.
i made this exactly as the recipe suggested. fantastic! they are all carmelized and taste very much like candied yams without all the syrup. i loved them and will make them again. i did use fresh rosemary. it and the fresh orange zest were perfect!
I had to use dried rosemary but I still really enjoyed this dish. I served it with Maine-aic's Chicken and Black Beans and it went great. Thanks Sue! Roxygirl
These were excellent. My rosemary was just picked and gave the potatoes a fresh zesty taste. I didn't have any orange rind, so I substituted lemon zest, and it turned out fine. My husband said he doesn't care for sweet potatoes that much, but he had seconds! EDIT: We make this a lot -and it can be our vegetable or our starch!...We'll have chicken and rice and sweet potatoes, or more often chicken and green beans and sweet potatoes. They're more nutritious than white potatoes, and so yummy. 2 of us eat a whole cookie sheet of wedges!