Roasted sweet potato wedges infused with olive oil, rosemary and garlic
Preheat the oven to 200'C.
Wash the sweet potatoes and cut into wedges. Place the wedges into a baking tray and season with Maldon sea salt. Peel and roughly chop the garlic cloves. Pick the leaves form the rosemary and roughly chop.
Mix the olive oil with the garlic and rosemary and coat the wedges with the oil. Place in the oven and cook for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.
«Try using other herbs - thyme would be good - and you could add some dried chillies for a bit of a kick.»