Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 7
- Saturated Fat
- 6
- Carbohydrates
- 44
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 605
- Total: 35 min
- Active: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 7
- Saturated Fat
- 6
- Carbohydrates
- 44
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 605
- Total: 35 min
- Active: 10 min
Ingredients
3 sweet potatoes (about 2 1/2 pounds), cut into 1/2-inch wedges
2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lime
1/4 cup fresh parsley, chopped
Directions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- Add the potato wedges and oil to a large bowl and toss well to coat. Sprinkle with the chili powder, cinnamon, garlic powder, salt, pepper and lime juice and toss until the wedges are coated.
- Put the wedges about an inch apart on the prepared baking sheets. Roast for 15 minutes, then remove the baking sheets from the oven and flip the wedges over. Roast until cooked through, another 10 minutes. Transfer to a serving platter, sprinkle with the parsley and serve.
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