These seasoned sweet potato wedges are a great alternative to potato fries and they are so easy to make! Serve them up as a side to your favorite meal or as a game day appetizer with dips.
Soak sweet potato wedges in water for 1 hour (or at least 15 - 30 minutes).
Preheat the oven to 425 F.
Drain and pat dry to remove moisture.
Add cornstarch in a ziplock bag, add sweet potato wedges, and coat with starch all over.
Add olive oil to the bag and the seasonings (salt, paprika, oregano, onion and garlic powder).
Remove sweet potato wedges from the bag and arrange them on a parchment paper baking sheet. Bake in a preheated oven at 425 F for 20 – 25 minutes, until crispy on the outside and tender fork inside.
Serve warm with garlic aioli or honey mustard dip.
NOTES
Don't skip soaking the sweet potatoes. This helps to remove starch, so the wedges get nice and crisp in the oven.
Cut the sweet potatoes into similar sizes so that they cook evenly through.
I prefer to remove the skins of the sweet potatoes, but you can leave them on if they are thin. Just give them a good scrub to remove any dirt.
Honey mustard dip: 3 Tbsp Dijon & 2 Tbsp honey
NUTRITION
Nutrition Facts
Sweet Potato Wedges
Amount Per Serving
Calories 236Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 676mg28%
Potassium 599mg17%
Carbohydrates 41g14%
Fiber 6g24%
Sugar 7g8%
Protein 3g6%
Vitamin A 24302IU486%
Vitamin C 4mg5%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.