Sweet Potato Wedges
These sweet potato wedges are crispy, savory, and oh-so-delicious! Perfect as a side or snack, they're a must-try!
Servings: 4 servings
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (plus additional for serving)
- 1 teaspoon garlic powder
- ½ teaspoon chipotle chile powder (use less if sensitive to spice or omit)
- ½ teaspoon ground black pepper
- 1 teaspoon dried rosemary
Instructions
- Step 1: Preheat your oven to 425°F (220°C) to achieve desired crispiness.
- Step 2: Wash and scrub the sweet potatoes, then slice them into wedges of uniform thickness.
- Step 3: In a mixing bowl, combine the wedges with olive oil, salt, garlic powder, chipotle powder, black pepper, and rosemary. Toss until coated.
- Step 4: Line a baking sheet with parchment paper, spread the wedges in a single layer to roast.
- Step 5: Bake for 25-30 minutes, flipping halfway through until golden brown and crispy.
- Step 6: Remove from the oven, sprinkle with additional salt, and serve warm.
Equipment
- Cutting Board
- Chef’s knife
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Notes
- For a lighter version, reduce olive oil to 1 tablespoon.
- Use air fryer settings for less oil while maintaining crispiness.
- Store leftovers in an airtight container for up to 3 days.