I go through periods of time when I’m literally obsessed and in love with a new preparation of sweet potato.

Yes, a potato.

Like, it’s all I want to eat, all-day everyday.

After concocting up a new recipe for my favorite root veg, I usually fall in love with it and fail to try to eat any other kind of sweet potato for weeks on end. In the summer I was all about grilling sweet potatoes after being inspired by the old women of Thailand. Then I was all about this kale salad with bits of sweet and spicy sweet potato, and then these guys stuffed with warmed pecans and cinnamon apples, followed by this creamy concoction around Thanksgiving, and now I’m completely obsessed with all things baked sweet potato rosemary wedges.

Obsession is a minor way of putting it.

I really can’t begin to describe my love of these baked sweet potato wedges. I think the secret amazingness lies in the sprigs of fresh rosemary. They’re absolutely mandatory to this recipe – so don’t even think about cutting them out! Not only does rosemary roasting away perfume your kitchen to high heaven, but it also infuses the wedges with the most fragrant and earthy taste. I personally like to shake my tray when it’s in the oven every so often to break up the pieces of rosemary to stick onto the wedges. Oh my goodness – it’s the best. The spices, of course, add in another layer of goodness to the potatoes that by time they’re done cooking you’ll want to dive into the tray. Which I completely advise against, because you will burn your mouth; I know from experience.

Because it’s chilly in Arizona, (50 degrees – break out the scarves!) I’ve been eating more sweet potatoes than usual. Their warmth and sweetness is pure comfort food to me, and they really consume me with pure healthy happiness. The health factor, in case you were wondering, is beta-carotene rich Vitamin A which is key for healthy vision, cell growth, and a functioning immune system. Because Vitamin A is fat soluble, the hint of coconut oil helps our bodies readily absorb this vitamin goodness. Sweet potatoes are also loaded with other essential vitamins, minerals, antioxidants, and plenty of fiber too.

I hope you’re ready to become madly in love with this preparation of a root vegetable. Let the obsession begin!

Baked Sweet Potato Rosemary Wedges

Serves 1 small/medium sweet potato per person (double or quadruple the recipe to fit your needs)

1 medium sized sweet potato, cut into thick wedges
1 tablespoon coconut oil, melted
2-3 sprigs of fresh rosemary
1/8 teaspoon cinnamon
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon sea salt
freshly ground pepper

Preheat oven to 425° F.

Drizzle a baking tray with melted coconut oil and add the remainder of the ingredients. Toss to evenly coat spices and potatoes.

Bake in the oven for 25-30 minutes, shaking the tray every 15 minutes or so to check for doneness and distribute rosemary twigs. Potatoes are done once tender and lightly browned.

Remove from oven and let cool 5 minutes or so before digging in. Enjoy!