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Crispy sweet potato wedges on platter with ketchup.
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Spicy Roasted Sweet Potato Wedges

Crispy wedges that are fluffy on the inside. These are the perfect side dish!
Course Vegetables and Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 153kcal
Author Deb Clark

Ingredients

  • 2 large sweet potatoes or yams
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon corn starch
  • 3 tablespoons olive oil
  • Optional garnish - cilantro and lime wedges

Instructions

  • Preheat oven to 400
  • Scrub the potatoes well and with a sharp knife, cut them into large wedges. Place in a large bowl and add the olive oil. Stir the sweet potatoes well so they are completely coated with the oil.
  • Measure out all of the spices into a bowl, mix them well and sprinkle them over the sweet potatoes. Be sure that each wedge is coated with the spice mixture.
  • Spray your baking sheet liberally with non-stick coating - spread the tatter wedges onto the baking sheet, and spread them in a single layer. so there is some space in-between each wedge.
  • Bake for 20 minutes, at 10 minutes, remove from the oven and flip them over so each side gets crispy and crunchy.
  • Before serving topped with chopped cilantro and freshly squeezed lime juice

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 472mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9220IU | Vitamin C: 1.6mg | Calcium: 24mg | Iron: 0.8mg