Rosemary Orange Brown Butter Sweet Potato Wedges: A Flavor Explosion!

Sweet potato wedges are a versatile and delicious side dish, but they can sometimes feel a bit… predictable. This recipe takes them to a whole new level by introducing the intoxicating flavors of rosemary orange brown butter. The sweetness of the sweet potatoes is beautifully balanced by the herbaceous rosemary, the bright citrus notes of orange, and the nutty richness of browned butter. This dish is guaranteed to impress your family and friends, and it’s surprisingly easy to make.

## Why This Recipe Works

* **Flavor Harmony:** The combination of sweet, savory, and citrusy notes creates a complex and incredibly satisfying flavor profile. The rosemary and orange complement the sweetness of the sweet potatoes without overpowering them.
* **Brown Butter Magic:** Browning the butter adds a depth of nutty flavor that elevates the entire dish. It’s a simple technique that makes a huge difference.
* **Crispy on the Outside, Tender on the Inside:** The baking method ensures that the sweet potato wedges are perfectly cooked, with a crispy exterior and a soft, creamy interior.
* **Easy to Customize:** This recipe is a great starting point. Feel free to adjust the herbs and spices to your liking. A pinch of red pepper flakes can add a touch of heat, or you can substitute thyme for rosemary.

## Ingredients You’ll Need

* **Sweet Potatoes:** Choose firm, unblemished sweet potatoes of similar size for even cooking. About 2 large sweet potatoes (approximately 1.5-2 pounds total) will serve 4-6 people.
* **Butter:** Unsalted butter is preferred so you can control the saltiness of the dish. You’ll need about 6 tablespoons.
* **Fresh Rosemary:** Fresh rosemary is essential for the best flavor. Dried rosemary can be used in a pinch, but the flavor won’t be as vibrant. You’ll need about 2 tablespoons chopped.
* **Orange:** You’ll need both the zest and juice of one orange. Look for an orange with a smooth, firm skin.
* **Olive Oil:** A good quality olive oil helps to coat the sweet potatoes and promote browning. Use about 2 tablespoons.
* **Salt and Pepper:** To taste, of course!
* **Optional:** A pinch of red pepper flakes for a touch of heat, or other herbs and spices you enjoy.

## Step-by-Step Instructions

### 1. Prepare the Sweet Potatoes

* Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
* Wash the sweet potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds texture and nutrients. I personally prefer leaving the skin on for this recipe.
* Cut the sweet potatoes into wedges. The size of the wedges is up to you, but aim for pieces that are about ½ inch to ¾ inch thick. Uniform size will ensure even cooking. To easily create wedges, first cut the sweet potato in half lengthwise. Then, cut each half lengthwise into wedges, creating 6-8 wedges per sweet potato depending on its size. Smaller sweet potatoes may only yield 4-6 wedges per half.
* Place the sweet potato wedges in a large bowl.

### 2. Season the Sweet Potatoes

* Drizzle the sweet potato wedges with olive oil and toss to coat evenly. Ensure all wedges are lightly coated with oil. This helps them crisp up nicely in the oven.
* Season generously with salt and pepper. Don’t be afraid to use a good amount of salt, as sweet potatoes can handle it. The salt helps to bring out their natural sweetness.
* Toss again to ensure the sweet potatoes are evenly seasoned.

### 3. Roast the Sweet Potatoes

* Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the sweet potatoes instead of roasting them. If necessary, use two baking sheets.
* Roast for 20-25 minutes, then flip the wedges and continue roasting for another 15-20 minutes, or until they are tender and slightly browned. The exact cooking time will depend on the size of the wedges and the strength of your oven. You’ll know they’re done when they are easily pierced with a fork and the edges are starting to caramelize.

### 4. Make the Rosemary Orange Brown Butter

* While the sweet potatoes are roasting, prepare the brown butter. In a small saucepan, melt the butter over medium heat.
* Continue cooking, swirling the pan occasionally, until the butter begins to foam and turn a golden brown color. Watch carefully, as browned butter can burn quickly. You’ll notice a nutty aroma as the milk solids in the butter begin to brown. This is the key to getting that delicious flavor.
* Once the butter is browned, remove it from the heat and stir in the chopped fresh rosemary and orange zest. The rosemary and orange zest will infuse the butter with their fragrant flavors.
* Add the orange juice to the brown butter mixture. Be careful, as it may splatter a bit. The orange juice will add a touch of acidity and brightness to the sauce.
* Season the brown butter with a pinch of salt and pepper to taste. Adjust the seasoning as needed.

### 5. Assemble and Serve

* Once the sweet potato wedges are done roasting, remove them from the oven and transfer them to a serving bowl.
* Pour the rosemary orange brown butter over the sweet potato wedges and toss gently to coat. Make sure every wedge gets a generous coating of that flavorful butter.
* Serve immediately. Garnish with extra fresh rosemary sprigs or orange zest, if desired.

## Tips for Success

* **Don’t overcrowd the pan:** This is crucial for achieving crispy sweet potato wedges. If necessary, use two baking sheets to ensure the wedges are arranged in a single layer.
* **Keep an eye on the brown butter:** Brown butter can burn quickly, so watch it carefully and remove it from the heat as soon as it turns a golden brown color.
* **Use fresh rosemary:** Fresh rosemary has a much more vibrant flavor than dried rosemary.
* **Adjust the seasonings to your liking:** Feel free to experiment with different herbs and spices to create your own unique flavor combination.
* **Serve immediately:** Sweet potato wedges are best served immediately after roasting and tossing with the brown butter.

## Variations

* **Spicy Sweet Potato Wedges:** Add a pinch of red pepper flakes to the brown butter for a touch of heat.
* **Maple Glazed Sweet Potato Wedges:** Drizzle a tablespoon or two of maple syrup over the sweet potato wedges after roasting for a sweeter flavor.
* **Garlic Parmesan Sweet Potato Wedges:** Add a clove of minced garlic and a sprinkle of grated Parmesan cheese to the brown butter.
* **Herb Variations:** Substitute thyme, sage, or oregano for the rosemary.

## Serving Suggestions

These rosemary orange brown butter sweet potato wedges are a delicious side dish that pairs well with a variety of main courses.

* **Roasted Chicken:** The flavors of the sweet potatoes complement roasted chicken beautifully.
* **Pork Tenderloin:** Sweet potato wedges are a great accompaniment to pork tenderloin.
* **Salmon:** The sweetness of the sweet potatoes balances the richness of salmon.
* **Vegetarian Dishes:** Serve these sweet potato wedges alongside a vegetarian chili or a hearty salad.

## Make-Ahead Tips

* You can cut the sweet potatoes into wedges ahead of time and store them in an airtight container in the refrigerator for up to 24 hours.
* The brown butter can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.
* However, the best results are achieved when the sweet potatoes are roasted and the brown butter is made just before serving.

## Storage Instructions

* Leftover sweet potato wedges can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
* The sweet potato wedges may lose some of their crispness upon reheating.

## Nutritional Information (approximate, per serving)

* Calories: 250-300
* Fat: 15-20g
* Carbohydrates: 30-35g
* Protein: 3-5g

*Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.*

## Frequently Asked Questions (FAQ)

* **Can I use dried rosemary instead of fresh rosemary?**

While fresh rosemary is preferred, dried rosemary can be used in a pinch. Use about 1 teaspoon of dried rosemary for every 2 tablespoons of fresh rosemary. Keep in mind that the flavor will not be as vibrant.
* **Can I peel the sweet potatoes?**

Yes, you can peel the sweet potatoes if you prefer. However, leaving the skin on adds texture and nutrients.
* **Can I use a different type of oil?**

Yes, you can use another type of oil, such as avocado oil or coconut oil. However, olive oil adds a nice flavor to the sweet potatoes.
* **How do I know when the butter is browned?**

The butter will begin to foam and turn a golden brown color. You’ll also notice a nutty aroma. Be careful not to burn the butter.
* **Can I make this recipe vegan?**

Yes, you can make this recipe vegan by substituting the butter with a vegan butter alternative. You can also omit the butter altogether and simply toss the sweet potato wedges with olive oil, rosemary, orange zest, and orange juice.
* **What if I don’t have orange?**

While orange adds a wonderful flavor, you can substitute it with lemon juice and zest. The flavor profile will be slightly different, but still delicious.

## Conclusion

These rosemary orange brown butter sweet potato wedges are a delicious and flavorful side dish that is sure to impress. The combination of sweet, savory, and citrusy notes creates a complex and satisfying flavor profile that is perfect for any occasion. So, gather your ingredients and get ready to experience a flavor explosion!

Enjoy!