Rosemary Sweet Potato Wedges

I love rosemary fries (thanks to Clover Foodlabs in Cambridge) almost as much as I love sweet potato fries, and with a little help of this recipe, I've got a way to combine the two right here in the comfort of my own home, where pants are optional and bras hang on the wall instead of squeezing the life out of me.

Ahh, such is luxury.

These are quick, they're tasty, and they're wicked good for you. Highly recommended.

Rosemary Sweet Potato Wedges

Ingredients
1 good-size sweet potato, peeled
2 tsp olive oil
1 1/2 tsp Old Bay seasoning (Mrs. Dash would probably work great as well - lemon herb, perhaps?)
1/2 tsp dried rosemary


Instructions
- Preheat oven (I use my toaster oven) to 450*F.
- Cut the sweet potato into 1" slices, then cut those slices into 1/2-3/4" pieces.

- Put the sweet potato pieces into a small mixing bowl with the olive oil, Old Bay, and rosemary.
- Toss carefully with a spatula until everything's all evenly coated on the chunks. Don't worry if it's not perfect with the rosemary - it'll infect everything with its flavor whether you want it to or not.

- Bake on a non-stick baking sheet or silpat for 10 minutes.
- Turn the wedges over and bake an additional 10 minutes.

- Wait to eat only as long as you can stand it. I'm sure your tongue will forgive you eventually for the burns it will inevitably suffer.

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