I love sweet potatoes in all shapes, forms, and sizes but I think these Baked Sweet Potato Wedges are my absolute favorite way to eat this orange veggie. They’re ALWAYS a crowd-pleaser and a recipe that I find myself using for all occasions. I use both regular Sweet Potatoes and Japanese Sweet Potatoes. The Japanese Sweet Potatoes tend to be a little sweeter and crispier - SO good!
These wedges are also so versatile and can be served with so many different spice and dipping sauce combos. I love to keep things simple and season them with truffle salt and ketchup. You can also mix things up with garlic salt or spice things up with cumin and chili powder - Get creative! Other delicious sauce combos are guacamole, marinara, and hummus. Enjoy!
Ingredients *Makes 2-4 servings
2 sweet potatoes
~2 tbsp Avocado Oil
Salt
Optional seasoning: Garlic Salt, Truffle Salt, Pepper, Cumin, Chili Powder
Directions
Preheat oven to 425.
Slice sweet potatoes into wedges about ½ inch thick
Place wedges into a bowl and lightly cover in avocado oil (I use ~2 tbsp of oil for 2 sweet potatoes)
Season with salt and any preferred seasoning and stir
Place wedges on foil-lined baking sheet
Bake for 35 minutes, flipping once in the middle of the bake time
Broil for the last 2-5 minutes (watch closely so they crisp but don’t burn!)
Serve warm with your favorite dipping sauce. Enjoy!
