Sweet Potato Wedges
Crispy and flavorful sweet potato wedges, a nutritious alternative to traditional fries, perfect as a snack or side dish.
Equipment
- Oven
- Baking Sheet
- Cutting Board
- Knife
Ingredients
- 3 medium sweet potatoes
- 2 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt plus additional for serving
- 1 tsp. garlic powder
- 1/4 tsp. chipotle chile powder
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried rosemary
Instructions
- Preheat your oven to 450°F (232°C).
- Scrub and dry the sweet potatoes thoroughly. Cut each sweet potato in half lengthwise, then slice each half into 3 or 4 long wedges.
- Arrange the wedges on a baking sheet, ensuring they are spread out and not overlapping. Drizzle olive oil over the wedges.
- In a small bowl, combine salt, garlic powder, chipotle chile powder, black pepper, and rosemary. Sprinkle the mixture evenly over the sweet potatoes and toss to coat.
- Bake the seasoned wedges for about 15 minutes. Then, turn the wedges over and return them to the oven for another 5-10 minutes until lightly browned and tender.
- For extra crispiness, switch your oven settings to broil and broil the wedges for an additional 3-5 minutes, watching carefully to avoid burning.
- Once done, sprinkle additional kosher salt over the hot wedges before serving.
- Serve warm and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in a preheated oven at 350°F for about 10 minutes.