Sweet Potato Wedges
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.
Servings: 4 servings
Ingredients
- 3 sweet potatoes peeled and cut lengthwise in wedges
- 1– 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon onion
- 1 teaspoon garlic powder
- Garlic aioli or honey mustard dip
Instructions
- 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.
Video
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
Calories: 236kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 599mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24302IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
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