Perfect for healthy entertaining (for 10 or 1), these wedges are nourishing, wholesome and delicious. Coated in a little coconut oil, there is a delicate balance between the sweetness and the floral notes of the rosemary. Combined with garlic, you've got yourself a winner.
1 organic sweet potato, chopped into wedges (I like to keep the skin on as thats where the majority of the nutrients lay)
1-2 tsps coconut oil
1 chopped clove of garlic, plus a few more to roast whole
Pinch of himalayan sea salt
Turn oven to 180 degrees prior to starting please! Line a baking tray with baking paper too.
Chop sweet potato - to save cooking time, you can boil the sweet potato until it's soft on a stovetop.
Blend coconut oil (melted), rosemary spigs and garlic and sea salt together in bowl
Then, coat the sweet potato in the coconut oil blend and roast until just soft.
Roast and enjoy!