Sweet potato wedges are my go to starch / starchy vegetable for dinner and very easy to make! I like mine soft in the middle and slightly crispy on the outside.

Sweet potatoes are a great source of fiber, vitamins A, C, and E, potassium, magnesium, and choline. It is also rich in the phytonutrient and antioxidant beta-carotene (see post on beta-carotene to learn more).

Here is my go recipe that I make at least weekly!

Prep Method:

1. Preheat oven to 400F

2. Rub with olive oil, salt and other desired spices (sometimes I use cayenne 🌶).

3. Use enough oil to just coat each potato but not too much so that it pools on the sheet.

Cooking Options:

Method 1:

Place potatoes on a baking sheet. Place in oven and cook until done (soft and chewy). For a crisp exterior, you can either turn on convection if your oven has that setting or turn on broil while closely watching the oven to make sure they don’t burn too much.

Method 2:

Place potatoes on the baking sheet and cover the baking sheet with foil. Cook for 20 minutes or so. This steams the potatoes and speeds up the cooking time. I will then remove the foil and bake uncovered until slightly crispy. Sometimes I put on convection or broil for a few minutes to accelerate the crispness.

Enjoy!