EGG-FREE, NUT-FREE, VEGETARIAN
Sweet potato wedges are perfect for any occasion. They’re simple, savory, and downright delicious, which means you’ll likely be battling it out for the last wedge. Bring your A game!
Makes 3 or 4 servings
Prep time: 15 minutes
Cooking time: 35 minutes
3 large sweet potatoes, scrubbed and cut lengthwise into 1-inch wedges
2 tablespoons coconut oil or ghee, melted
1 teaspoon paprika
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, toss the sweet potatoes with the coconut oil until all sides are coated. Arrange the potatoes in a single layer on the prepared baking sheet and season them with the paprika, salt, pepper, and cinnamon. Toss gently to coat.
3. Roast for 30 to 35 minutes, until golden brown and tender, flipping once halfway through to ensure even cooking.
Noelle’s tip: To make the outside slightly crispier, finish the potatoes under the broiler for about 2 minutes on each side. In general, the thinner you cut the wedges, the quicker the outer shell will brown when roasting. Watch them carefully under the broiler!