Jen’s gluten free rosemary and garlic sweet potato wedges

This is so simple but I didn’t event think of the combination until my friend Jen cooked it for me as part of a Sunday roast.

What haven’t I done before? Used rosemary and garlic with sweet potato – it’s quite simply delicious!

Ingredients (serves 4):
2 x Large sweet potatoes, peeled and diced into 1cm rectangles
Sprig of fresh rosemary (dry is also good), diced
2 x Garlic cloves, diced
Olive oil

1. Pre-heat the over to 180 degrees celsius.
2. Line a baking tray with greaseproof paper.
3. In a large bowl put the sweet potatoes, diced rosemary, garlic, salt and pepper to taste, and a good glug of olive oil. Mix well so the wedges are covered.
4. Pop onto the tray and spread evenly.
5. Cook for 20-25 minutes.

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