ROASTED SWEET POTATO WEDGES

  ROASTED SWEET POTATO WEDGES (Points Plus value per serving:  2)

1       large sweet potatoes, washed and patted dry

1 tsp olive oil

¼ tsp table salt

¼ tsp dried rosemary, crushed

1 rosemary sprig, for garnish (optional)

Preheat oven to 425 F.  Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet.  Drizzle with oil; sprinkle with salt and dried rosemary.  Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.  Spoon potato wedges onto a serving plate and garnish with fresh rosemary.  Makes 4 servings.  Yields 4 wedges per serving.

(I cut them a little smaller, and bake accordingly.)