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
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Ingredients
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1 tablespoon
coarsly chopped rosemary
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1 teaspoon
coarse ground sea salt
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ground black pepper
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2
large sweet potatoes
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2-3 tablespoons
extra virgin olive oil
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*optional-truffle salt
Directions
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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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*If you use truffle salt, do 1/2 teaspoon regular salt, 1/2 teaspoon truffle salt, or to taste
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