Herb-Baked Sweet Potatoes
Rosemary, parsley, garlic, and lemon sharpen caramelized sweet potato wedges in a simple fiber-forward side.
By Moow Editorial ·
- Measure every listed ingredient before cooking so the formula and nutrition estimate stay reproducible.
- Divide the finished dish into four equal portions to match the editor-reviewed serving basis.
At a glance
Rosemary, parsley, garlic, and lemon sharpen caramelized sweet potato wedges in a simple fiber-forward side.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 35 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 210 kcal
- Protein: 4 g
- Carbohydrates: 42 g
- Fat: 4 g
- Fiber: 6 g
- Sodium: 260 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 4 medium raw unprepared sweet potatoes, scrubbed and cut into skin-on wedges (800 g)
- 1 tbsp chopped fresh rosemary (3 g)
- 1/2 packed cup chopped fresh parsley (30 g)
- 2 garlic cloves, minced (9 g)
- 1 tbsp olive oil (14 g)
- 2 tbsp raw lemon juice (30 g)
- 1/2 tsp black pepper (1 g)
- 1/4 tsp table salt (1.5 g)
Directions
1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
2. Toss the sweet potato wedges with the olive oil, rosemary, garlic, pepper, and salt. Spread them in one layer with space between the pieces.
3. Bake for 30 to 35 minutes, turning after 20 minutes, until browned at the edges and tender in the center.
4. Toss the hot wedges with the lemon juice and parsley and serve immediately.
Sources
Use a stable cutting board and a sharp knife for the dense sweet potatoes, keep fingers clear while cutting, and refrigerate leftovers within 2 hours. No major allergens are present in the listed ingredients; check packaged spices for formulation changes and cross-contact.