There is nothing like the smell of these heavenly morsels wafting from your oven. Pure comfort food that is truly good for you, too! So easy and minimal time on your part. The oven does all the work.
We leave the skin on for added fiber (most of us don’t get enough). We like how it crisps up, too.
A kid favorite they can help make after an adult does the cutting!
Goes really well with this fish dish.
1 tbsp favorite oil (we like coconut oil – need to melt it a bit if solid at room temp)
1/4 tsp cinnamon
Salt and pepper to taste
2 tsp honey or maple syrup (optional – we think the wedges are sweet enough as is but you can add if going for a more decadent finish 🙂 )
Preheat oven to 400 degrees. Prepare baking sheet by lining with foil and spraying with cooking spray. Set aside.
Rinse and dry sweet potato. Cut into wedges. Smaller pieces will cook faster.
On prepared baking sheet, place cut sweet potato. Drizzle with oil and dust with cinnamon, salt, and pepper. If using honey or maple syrup, drizzle that on now, too. Mix sweet potatoes briefly with hands so seasonings are evenly distributed.
Roast at 400 degrees for approximately 30 minutes, turning wedges every 10 minutes or so, creating evenly browned sides.
Caitlin Russell MS RD