Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges
Try this quick and easy vegetarian snack recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 3 Sweet Potatoes (about 2½ pounds), cut into ½-inch wedges
  • 2 tablespoons Coconut Oil
  • 1 teaspoon Chilli powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Garlic powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoon freshly Ground Black Pepper
  • Juice of ½ Lime
  • ¼ cup fresh Parsley, chopped
  1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper
  2. Add the potato wedges and oil to a large bowl and toss well to coat. Sprinkle with the Chilli powder, cinnamon, garlic powder, salt, pepper and lime juice and toss until the wedges are coated
  3. Put the wedges about an inch apart on the prepared baking sheets. Roast for 15 minutes, then remove the baking sheets from the oven and flip the wedges over. Roast until cooked through, another 10 minutes. Transfer to a serving platter, sprinkle with the parsley and serve

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