Dairy-free | Soy-free | Gluten-free | Nut-free | Clean eating | Paleo | Vegetarian | Vegan
This is one of my favorite, easiest ways to make sweet potatoes. (I’ll post the other one soon; we eat LOTS of sweet potatoes around here.) I got the original recipe from a paleo blog while we were living in London and had very few kitchen tools to cook with, but then I guess the blog disappeared because I can’t access it anymore! So since I still make this all the time, I’m posting my version here so that hopefully it never gets lost again.
The beauty of it is there’s no wrong way. You can make them salty, spicy, sweet–or a combination of all 3. I even throw one Russett potato in there for the 2/5 of my family who don’t like sweet potatoes (gasp!). The trick to getting them crispier without burning them is using a very small amount of oil. They’re still not going to be as crisp as the ones you buy in the freezer section that are coated with stuff to enhance the texture, but they’re so delicious.
Sweet Potato Oven Wedges
- 2-3 large sweet potatoes, scrubbed well and well dried off
- up to 1 Tbsp. olive oil
- spices of choice: I use about 1/2 tsp. salt, a sprinkle of pepper, and a touch of paprika. Try cinnamon and a little maple syrup; or salt, thyme, and cayenne; or any of your favorites! Please comment below with what you enjoy; I love trying new variations!
- Preheat oven to 400.
- Slice your sweet potatoes lengthwise into 1/2-inch wedges and place in a large bowl.
- Drizzle a very small amount of olive oil and toss with your hands until wedges are just coated. Sprinkle on about 1/2 tsp. salt (or your maple syrup–remember, small amounts), tossing as you go.
- Spread them in a single layer onto an ungreased nonstick baking sheet. Don’t use parchment paper or foil; it makes them harder to flip. Sprinkle remaining seasonings over the top.
- Bake at 400 for 15 minutes, then remove and flip all the wedges. Return to oven and bake another 11-15 minutes.