This is possibly the easiest side dish to whip up – a total of only five ingredients and ready to bake in five minutes. The combination of spices always leaves my guests wondering what I put in there to make them so yummy and I’ve promised to share the recipe many times. So here it is folks – the secret it is finally out.
Sweet potatoes are super healthy, filling, and tasty; try making a big batch of these and reheat during the week. I like to serve these as a side to a roast chicken (store-bought on busy weeknights or homemade for weekend dinners) or baked salmon and a salad. Unlike regular potatoes, this root vegetable has antioxidants, is low-calorie and high in fiber and can help with weight loss. And this recipe creates a cinnamon-y sweetness that fills the kitchen with a warm and comforting aroma making it a winning combination all around.
To make this an appetizer, serve with a ranch or marinara dipping sauce and some cocktail picks and voila – a perfect Superbowl party hors d’oeurve that’s a non-carrot and celery stick way to balance out the beers/wings/pigs in a blanket and other fried things. *Edit: Forgot to add that my go-to condiment is ketchup mixed with Chipotle Tobasco sauce. It’s so smokey spicy sweet and ready in just a few squirts and shakes. Boom.
Sweet Potato Wedges Recipe
- 2 pounds sweet potatoes (washed and dried, preferably organic (about 4 medium sized))
- 3 teaspoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- salt to season
- Preheat oven to 425 degrees. If using non-organic sweet potatoes, peel skin. Cut sweet potatoes in to 1" wedges and place in large mixing bowl. Add oil, paprika, cinnamon, and chili powder and stir until potatoes are evenly coated. Place skin side down on large greased baking sheet. Bake for 35 to 45 minutes or potatoes can easily be pierced by fork. Sprinkle with salt and serve.