Sweet Potato Wedges
Perfectly baked Sweet Potato Wedges require practically zero prep, are priority allergens free, naturally gluten free and vegan too!
Servings 24 wedges
Ingredients
- 5-6 sweet potatoes washed and cleaned, halved twice, skin-on (optional)
- 3 Tbsp olive oil
- 1 Tsp cumin
- 1 Tsp smoked paprika
- 1 Tsp garlic powder
- ¾ Tsp or to taste sea salt
- Fresh lemon juice from ½ a lemon
Instructions
- Preheat oven to 450F and line a large baking sheet with parchment paper.
- Place cut potatoes on the baking sheet, and drizzle olive oil all over, massaging the potatoes to get them coated.
- Sprinkle cumin, paprika, and garlic powder over potatoes and work the spices using your hands to get an even coating.
- Finally season with sea salt then place in preheated oven and bake for 40 minutes, until sweet potatoes turn a beautiful dark orange and slightly charred on the edges.
- Remove from oven, squeeze fresh lemon juice all over potatoes. Let slightly cool before enjoying - to avoid burning your tongue!
Notes
If the sweet potatoes are on the larger side, you may need to halve them another time once you've halved them twice...so thrice ;) You may need to add more/less salt depending on the size of your wedges - therefore season to taste. I needed about ¾ teaspoon of sea salt.