Roasted Rosemary Sweet Potatoes
6 large sweet potatoes, scrubbed, peeled, and cut into wedges
6 Tbsp. vegan margarine, melted (try Earth Balance brand)
1 1/2 Tbsp. fresh minced rosemary
Sea salt and black pepper, to taste
• Preheat the oven to 400°F.
• Toss the sweet potatoes in a large bowl with the margarine, rosemary, salt, and pepper to coat. Spread onto a large baking sheet. Drizzle with any remaining margarine from the bowl.
• Bake for 20 minutes, until tender, flipping halfway through.
Makes 4 to 6 servings