Roasted Garlic Sweet Potato Wedges
Crispy, yet soft on the inside, these sweet potato wedges have a good balance of salty and sweet and pair perfectly with most main dishes. Enjoy as a side dish, easy lunch, or creative salad topper!
Oh, hey there and happy Wednesday afternoon! I thought I would pop in quickly with another recipe (guys, I’m on a roll!) just in case you were wondering what to make for dinner tonight. If you are searching for something sweet and salty to go along with your main dish, I got you covered.
If you’ve been reading my blog for a while now or know me well, it will be no surprise to you that I love sweet potatoes. So much so that I could probably eat one every day (and sometimes do) and never get tired of it. Sweet potatoes are not only a great source of nutrition, but delicious too!
My absolute favorite way to eat sweet potatoes is roasted. I think it brings out the flavor so much more than simply baking them and I love the crispy edges. Roasted sweet potatoes make great sides to grilled chicken, burgers, or they even work as a great salad topper!
- 1 large sweet potato, cut into cubes
- 1 tsp. coconut oil or EVOO
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Preheat oven to 415°. Cube sweet potato and toss in spices and oil. Place on baking sheet and bake for twenty minutes. Flip after twenty minutes and cook an additional twenty or until potatoes look golden and crispy. Let cool at least five minutes and serve warm.
Questions of the Day
- What is your favorite kind of potato?
- If you are a sweet potato fan, what is your favorite way to eat them?
- Any fun Wednesday plans? Share away!