Sweet Potato Wedges – Last week I shared an amazing recipe for Cuban Pork Chops – if you haven’t tried it yet and you’re a meat-eater, then you definitely need to give it a try!
Sweet Potato Wedges
Last week I shared an amazing recipe for Cuban Pork Chops – if you haven’t tried it yet and you’re a meat-eater, then you definitely need to give it a try! It has such a unique flavor and the marinade keeps the chops so moist and flavorful!
Along with them I made some really yummy sweet potato wedges. They were so easy and so good good I knew this would be a recipe you’d enjoy also! You’re gonna love these – crispy on the outside and creamy on the inside, so perfect!
Sweet Potato Wedges
I think potatoes get a bad rap – both white and sweet potatoes are nutritious, albeit white potatoes are higher in carbs they have taken a beating in recent years with the low carb craze. My Dad has taught me, no matter what it is – portion size is key!
Sweet Potato Wedges
Portion control is especially hard when the tatters are this good! 😀 These are super simple and here’s the recipe!
Sweet Potato Wedges
I think potatoes get a bad wrap! It's about portion control, agreed? Sweet Potato Wedges - crispy on the outside and creamy on the inside, so perfect!
Ingredients
- 2 large sweet potatoes or yams
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 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 cut it 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, spread them out 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
peter @feedyoursoultoo says
I love wedges. The perfect combination of crispness with the tenderness of the potato.
Bowl Me Over says
Thanks Peter – appreciate you stopping by!
GiGi Eats says
I have an addiction to doing this with butternut squash. It’s BAD! lol!
Bowl Me Over says
Ooooh!!! Now you’re talking Gigi!!
Michelle @ The Complete Savorist says
Portion control would be impossible. These look amazing.
Bowl Me Over says
haha – so glad to see I’m not alone! 😉
Monique @ Ambitious Kitchen says
These look unbelievably nice and crispy! I love the idea of using yams!
Bowl Me Over says
I love yams too and these are so yummy Monique!
Alisa @ Go Dairy Free says
We make potato wedges regularly but for some reason, I keep forgetting about sweet potatoes! I love the seasoning you’ve used and have pinned for inspiration!
Bowl Me Over says
That’s great Alisa, I hope you give them a try!
Tara says
These look delicious, I want to reach in and grab one.
Platter Talk says
We love sweet potatoes and these wedges look so tasty and original; great job!
Bowl Me Over says
Thanks Dan – sure appreciate you stopping by!
Patty Haxton Anderson says
Love how crispy and caramelized they are!
Florian @Contentednesscooking says
I love sweet potatoes! Your Wedges look beyond amazing, yum!
Camilla says
Love these spicy sweet potato wedges, must try them:-)
Joanne T Ferguson says
Close my eyes, what do I see? I bowl of these wedges magically in front of me! lol
Pinned and shared!
christine says
My family loves sweet potato fries. I really like the spices you have used on these crispy wedges. Can’t wait to try it.
Nicole Neverman says
I’m a huge fan of wedges so these homemade sweet potato wedges are just calling my name!
Joanne T Ferguson says
I could go for some of your wedges right now! Pinned and shared!