Sweet potatoes, often referred to as yams in the local market, are the staple food of our home and are enjoyed in countless ways from autumn to winter. This week’s Rosemary Parmesan Sweet Potato Wedge recipe features a discreet side dish that provides a great flavor with minimal effort.
Sweet potatoes, rich in vitamins and minerals, are considered superfood vegetables. This colorful root vegetable boasts abundant vitamins such as A, B and C and is an excellent source of calcium, fiber, iron, zinc and antioxidants.
Sarah Nassero / Forum
This recipe requires three medium to large sweet potatoes, but it’s a good idea to choose one that is similar in size and shape. This keeps the wedge size constant and promotes baking during roasting.
To make a wedge, peel the sweet potatoes and slice them vertically in half. Then cut each half into three or four wedges about 1 inch wide.
Sarah Nassero / Forum
Add extra virgin olive oil, fresh rosemary, paprika, garlic powder and seasonings to the wedge. The sharp and piney taste of rosemary blends perfectly with the sweetness of yam, and this recipe shines by cutting fresh rosemary with a rough chop.
Paprika brings a little heat and extra color to the wedge. You can use regular or smoked paprika, depending on your taste and what you have.
Sarah Nassero / Forum
Roasting is my favorite way to cook sweet potatoes. The slow heat draws out the natural sugar and enhances the overall flavor. The roasting process for this recipe takes about 50-60 minutes. This gives you plenty of time to prepare the rest of your meal and relax with a glass of wine.
Place the wedge flat side down on a top plate lined with parchment or foil and bake for about 30-35 minutes until the edges are golden. Then pull them out of the oven and use tongs to point each wedge toward the other flat surface and continue roasting for about 15-20 minutes or more until golden and slightly crispy.
Sarah Nassero / Forum
As soon as the wedges are roasted, transfer to a platter and sprinkle with finely chopped Parmesan cheese or grated Parmesan cheese. The heat of the wedge melts the cheese gently, and the salty taste of Parmesan cheese is a perfect balance with the sweetness of yam.
We love adding salmon fillets to these rosemary parmesan sweet potato wedges, but they also go great with a variety of proteins and salads. Simple, healthy and delicious, this simple vegetable side dish has always been a supper winner.
Sarah Nassero / Forum
Rosemary Parmesan Sweet Potato Wedge
Print: Click here for a printer-compatible version of this recipe
Serve: 4-6
material:
3 medium to large sweet potatoes (similar in shape and size), peel and cut into wedges
2 tablespoons of extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon of fresh rosemary, roughly chopped
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1-2 tablespoons of finely chopped Parmesan cheese
direction:
Preheat the oven to 400 degrees and line the baking sheet with parchment paper or foil.
In a medium bowl, mix the sweet potato wedge with all ingredients except Parmesan cheese until well mixed. Place the sweet potato wedge on the prepared top plate with the flat side down. Bake for about 30-45 minutes until the edges are golden.
Turn each wedge toward the other flat surface and continue baking for about 15-20 minutes until the wedges turn golden and slightly crispy.
Remove from the oven and transfer the wedge to the serving platter. Sprinkle Parmesan cheese on the wedge and enjoy.
This week…
Recipes can be found in the InForum.com article.
“The Lost Italian House” is a weekly column written by Sarah Nassero, featuring her husband Tony Nassero’s recipes. The couple owns Salero in Moorhead and lives with their sons Giovanni and Fargo. Readers can reach them at sarahnasello@gmail.com.
