Roasted Sweet Potato Wedges

Recipe, Instructions and Notes by: Two Peas and Their Pod

Prep Time: 5min | Cook Time: 25min | Total Time: 30min | Servings: 6

Ingredients

• 3 medium sweet potatoes

• 2tbsp olive oil

• ¾ tsp garlic powder

• ¾ tsp smoked paprika

• ¾ tsp kosher salt

• ¼ tsp onion powder

• ¼ tsp black pepper

Instructions

1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

2. Wash and dry the sweet potatoes. Use your preference in choosing whether to peel or leave the skins on the potatoes.

3. With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ in thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.

4. Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.

5. In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

6. Place the wedges on a prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.

7. Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5-10minutes, or until wedges are lightly browned and tender.

8. Turn the oven to broil and broil the sweet potatoes for 2-3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler. You don’t want to burn them.

9. Remove from the oven and sprinkle with additional salt, to taste. Serve warm.