- 2 sweet potatoes
- 2 tsp olive or avocado oil
- 1/2 tsp paprika, see notes for other spice options
- pinch sea salt, optional
Preheat oven to 400° F.
Cut sweet potatoes into cubes of bite-size pieces.
Place wedges into a mixing bowl, and drizzle in oil and sprinkle with paprika and salt. Toss with your hands until all of the sweet potatoes are covered.
Place the wedges on a baking sheet. I do not line my baking sheet as I find that the metal will give the wedges a better crisp to the outside. Bake for 12 minutes, flip the wedges and then bake for another 12-15 minutes or until they are tender and golden brown.
Let cool and serve.
Age: 6+ months
Storage: you can store these wedges in an air-tight container in the fridge for up to 5 days.
Note on Spices: I used paprika in this recipe, but you can also add a pinch of cinnamon, garlic, nutmeg, cloves, mild chili powder or another spice you prefer instead.