Rosemary Sweet Potato JoJos

November 13, 2009
0 Ratings
  • Serves 2-4
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

What You'll Need
  • 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
  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.
  2. *If you use truffle salt, do 1/2 teaspoon regular salt, 1/2 teaspoon truffle salt, or to taste

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