Preheat oven to 400 degrees F.
Scrub and rinse potatoes; dry well. Cut potatoes lengthwise into 3/4-inch thick slices.
In a large rimmed non-stick baking sheet (or lined with parchment paper or aluminum foil), melt butter in oven. Add sliced sweet potatoes wedges, tossing to coat well. Sprinkle with rosemary, salt, and pepper to taste. Spread sweet potatoes in a single layer in the baking pan (this insures that the sweet potatoes roast to a nice brown and do not steam).
Bake the prepared sweet potatoes in the middle of the oven for approximately 20 to 30 minutes or until the edges are crisp and golden brown, gently tossing with a metal spatula halfway through baking time.
Remove from oven and serve immediately. Serve with a little extra coarse salt, if desired.
Makes 2 servings.
* Select firm, fairly evenly-shaped sweet potatoes with even skin coloration. Do not purchase if they have white areas or are damaged; this probably means decay. Avoid sweet potatoes with any signs of decay. For the most nutrition value, always select sweet potatoes with a deep orange color.
Roasted Sweet Potato Wedges with Rosemary Recipe: https://whatscookingamerica.net/vegetables/swpotatorosemary.htm