Sweet Potato Wedges with Rosemary

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with vegetable oil.

Scrub the sweet potatoes clean under cold running water, then pat them dry with a paper towel. Peel if desired, or leave the skin on for extra texture and nutrients.

Cut each sweet potato in half lengthwise, then cut each half into thick wedges approximately 1-inch wide, ensuring all pieces are roughly the same size for even cooking.

Place the sweet potato wedges in a large bowl and drizzle generously with vegetable oil. Add fresh or dried rosemary, along with salt and pepper to taste, then toss until all wedges are evenly coated.

Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not overlapping so they roast rather than steam.

Roast in the preheated oven for 20 minutes, then flip each wedge using tongs or a spatula to ensure even browning on all sides.

Continue roasting for an additional 15-20 minutes, or until the wedges are tender on the inside and caramelized and golden-brown on the edges.

Remove the wedges from the oven and let them rest for 2-3 minutes before transferring to a serving platter. Garnish with additional fresh rosemary if desired and serve immediately.