Sweet Potato Wedges
Seasoned sweet potato wedges are roasted in the oven for a crisp exterior and fluffy interior. This easy side dish is a fall must!
Servings: 4
Ingredients
- 3 medium sweet potatoes about 20 ounces
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 450°F. Optional: Line a baking sheet with parchment paper to prevent sticking.
- Scrub sweet potatoes clean and pat dry. Cut in half, then cut each half into wedges (about 8 wedges per potato).
- Add potatoes to a bowl and toss with olive oil. Mix together spices in a small bowl, then sprinkle half over the sweet potatoes. Use tongs to toss the potatoes, then add the remaining spices and toss again, until evenly coated.
- Arrange the potato wedges in a single layer on the baking sheet, making sure to leave space between each wedge. If needed, use two baking sheets.
- Place in the oven and roast for 15 minutes. Flip potatoes, then roast another 8-10 minutes. Serve immediately.
