Roasted sweet potato wedges
Roasted sweet potato wedges are a healthy and flavorful side dish. With a simple method of seasoning and baking, they become crispy on the outside and tender on the inside.
Cook time 25 min
Prep time 5 min
Ingredients:
3 tbsp olive oil1 tsp salt
1/2 tsp black pepper
4 sweet potatos
Roasted sweet potato wedges are a delicious and healthy side dish that complements a wide variety of main courses. These wedges are easy to prepare and packed with flavor, making them a perfect addition to any meal. In this recipe, we'll show you how to create crispy, golden wedges using simple ingredients you likely already have in your kitchen.
Instructions:
Preheat your oven to 425°F (220°C).
Wash and dry the sweet potatoes thoroughly. Leave the skin on for extra texture and nutrients, but you can peel them if you prefer.
Cut each sweet potato in half lengthwise, and then slice each half into wedges. Aim for uniformity in size to ensure even cooking.
Place the wedges in a large mixing bowl. Drizzle the olive oil over them and sprinkle with salt and black pepper. Mix well to ensure all the wedges are evenly coated with the oil and seasonings.
Spread the seasoned sweet potato wedges in a single layer on a large baking sheet. Make sure they are not too crowded. You might need to use two baking sheets if necessary.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, turning them halfway through. The wedges should be golden brown and crispy on the edges while being tender on the inside.
Pierce a wedge with a fork to check for tenderness. If necessary, roast for a few more minutes until they reach your desired consistency.
Remove the wedges from the oven and let them cool for a few minutes. Transfer them to a serving plate and they are ready to enjoy!
Roasted sweet potato wedges are a versatile and flavorful side dish that can be enjoyed with a variety of meals. By following this simple recipe and incorporating some of the tips provided, you'll achieve perfectly roasted wedges that are crispy on the outside and tender on the inside. Whether you're serving them alongside a hearty main course or enjoying them as a snack, these sweet potato wedges are sure to be a hit.
Roasted sweet potato wedges FAQ:
Roast the sweet potato wedges for about 25-30 minutes at 425°F (220°C), turning them halfway through for even cooking.
Check for doneness by piercing a wedge with a fork. They should be tender inside and golden brown with crispy edges. If they aren't tender, roast for a few more minutes.
Store leftover wedges in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispiness.
Yes, you can substitute olive oil with oils like avocado oil or canola oil. Just ensure they have a high smoke point suitable for roasting.
If the wedges are not crispy, try cutting them thinner next time and ensure they are in a single layer on the baking sheet to allow proper airflow.
Tips:
- Choose sweet potatoes that are firm and free from blemishes for the best results.
- Cut the sweet potatoes into even-sized wedges to ensure they cook evenly.
- For extra flavor, consider adding a pinch of garlic powder, smoked paprika, or your favorite seasoning blend to the oil mixture.
- If you prefer a softer texture, you can parboil the sweet potato wedges for a few minutes before roasting them.
- Arrange the wedges in a single layer on the baking sheet to ensure they crisp up nicely. Overcrowding can lead to steaming instead of roasting.
- Halfway through cooking, flip the wedges to ensure an even roast on all sides.
Nutrition per serving
6 ServingsCalories 140kcal
Protein 2.63g
Carbohydrates 33g
Fiber 5g
Sugar 7g
Fat 7g
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