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Author 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 you want a quick fix!) Also great as a side dish! —Loves Food Loves to Eat
- 1 tablespoon coarsly chopped rosemary
- 1 teaspoon coarse ground sea salt
- ground black pepper
- 2 large sweet potatoes
- 2-3 tablespoons extra virgin olive oil
- *optional-truffle salt
- 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.
- *If you use truffle salt, do 1/2 teaspoon regular salt, 1/2 teaspoon truffle salt, or to taste
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
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