Healthy Sweet Potato Wedges
These sweet potato wedges have lightly crisped outsides surrounding a soft and creamy flesh.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings
- 1 Tbsp oil (I use avocado or coconut)
- 1 pound sweet potatoes wedged
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Preheat oven to 450 degrees.
Scrub the sweet potato(es) clean.
Cut the potatoes into wedges...first, cut off the ends. Then, cut the potato in half. Cut each half in half, lengthwise. Finally, cut them into 4-5 wedges, lengthwise again.
Rinse the wedges with cold water for 10-15 seconds and pat dry.
In a large bowl, mix the oil with the seasonings.
Toss the wedges with the seasoned oil, using your hands to coat each one.
Spread them out on a parchment paper-lined baking sheet that has been lightly greased. They should have ample room and not be touching.
Bake them for 20 minutes.
Flip them over and bake for another 8-12 minutes. Watch them closely those last few minutes, they should be dark golden brown, not black.
Cool a bit and enjoy!
Adapted from Mark Bittman
Nutrition facts based on using avocado oil. WW SmartPoints: 8
Serving: 1g | Calories: 281kcal | Carbohydrates: 64.6g | Protein: 3.8g | Fat: 1.4g | Fiber: 10g | Sugar: 1.4g