Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges will be your new favorite side. A little sweet to your savory, these sweet potato wedges will knock your basic fry right out of the park.
- 2 pounds small sweet potatoes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Scrub sweet potatoes so they are really clean.
Dry potatoes off.
Cut into even sized wedges, 1 ½ inches thick, being sure they are all uniform in size for even roasting.
Preheat oven to 450 degrees F with rack in middle position.
Line a rimmed baking sheet with parchment paper.
In a zip top bag or large bowl, toss potatoes, oil, salt and pepper, cumin, chili powder, onion powder, and garlic powder together until wedges are coated.
Arrange potatoes skin side down in a single layer on prepared baking sheet.
Roast for 30 minutes, or until lightly browned and tender, rotating sheet halfway through the roasting time.
Calories: 266kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 802mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32485IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 2mg