Crispy Baked Sweet Potato Wedges
Thick and crispy sweet potato wedges made simple with salt and pepper, then garnished with fresh parsley and served with rand or ketchup.
Servings: 4
Ingredients
- 4 medium Sweet Potatoes scrubbed and cut lengthwise into wedges
- 3 tablespoons Olive or avocado oil
- 2 tablespoons Corn starch or Potato starch
- Kosher salt to taste
- ground black pepper to taste
- 1-2 tablespoons Freshly chopped curly parsley to garnish, optional
Instructions
- Scrub and rinse the sweet potatoes to remove any dirt.
- Cut the potato in half and then cut each half lengthways again to end up with 8 wedges. Soak the wedges into a bowl filled with cold water for at least 1 hour.
- After the time is up, remove the potatoes from the water and pat the excess moisture with a paper towel.
- Meanwhile preheat the oven to 400°F and lightly grease 2 non-stick baking sheets with cooking oil spray. Next, place the potato wedges together with the starch in a large ziplock bag.
- Close the bag and shake well to coat. Open the bag and pour in the oil, then seal and again shake the bag to evenly coat with the oil.
- Lay the wedges on the prepared baking trays, in a single layer. Bake for 25-30 minutes, turning halfway through until both sides are golden and crispy.
- Once done remove from the oven and let them slightly cool at room temperature for about 8-10 minutes before removing them from the trays. Garnish with salt, pepper, and parsley.
- Serve with your favorite dip and enjoy!
Notes
Substitutes:
- Use any neutral oil. I prefer olive or avocado oil
- To give the sweet potatoes that crispy texture use cornstarch, tapioca flour, or potato starch
Nutrition
Calories: 218kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32086IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg