Spiced Baked Sweet Potato Wedges

29 Jun

Shown here with grape tomatoes and a spinach, raisin, and toasted sunflower seed salad.

Adapted from the Betty Crocker Cookbook


Prep: 10 minutes

Bake: 30 minutes

Makes: depends on how many potatoes you use

  • A bunch of sweet potatoes (you can use regular also)
  • Canola oil, PAM, or other frying oil
  • 2 tsp salt
  • 1 tsp sugar
  • 3/4 tsp paprika or hot pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice (optional–adjust the spices however you like)
  1. Heat oven to 425 degrees.
  2. In a small bowl, mix up all the salt and spices.
  3. Scrub the potatoes but don’t peel them.  Cut each one lengthwise in half, then each of these halves into 4 wedges.  Place the wedges skin side down in an ungreased metal pan.
  4. Lightly brush your wedges with oil or spray with PAM.  Sprinkle them with as much of your salt/spice mix as you like.
  5. Bake uncovered from 25-30 minutes… check up on them occasionally.  They should be tender when pierced with a fork.
  6. EAT!
  7. These keep if you seal them in your fridge but the warm crunchy wonderfulness goes away a bit.  Stick them back in the oven or saute them for a few minutes to get it back.  I usually just make what I’m going to eat and don’t bother storing them.

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