Ẹgbe Satelaiti: eso igi gbigbẹ oloorun Dun Ọdunkun Wedges Ndin ni lọla

Peel the sweet potatoes, although you can leave the skin on … is a matter of taste. Cut into wedges (into larger or smaller pieces, as you like) and place on a baking sheet lined with baking paper.

Mix a few tablespoons of olive oil with the spices in a bowl and distribute the spice oil evenly over the sweet potatoes. The sweet potatoes should be coated all around with spice oil. Pluck the rosemary from the twigs and roughly chop. Spread on the baking sheet.

Bake in the preheated oven at 220 degrees top / bottom heat (or 200 degrees convection) on the middle rack for about 20 – 30 minutes (depending on the thickness and size of the crevices). Possibly turn around in between.