Spicy roasted sweet potato wedges with coconut oil

The Looneyspoons serve up a delicious and healthy side dish that the entire family will love!

Spicy roasted sweet potato wedges with coconut oil

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    large or 4 small sweet potatoes, washed, unpeeled (about 2 lbs/908 g)

  • 2

    tbsp melted extra-virgin coconut oil

  • ½

    tsp ground cumin

  • ½

    tsp dried oregano

  • ½

    tsp paprika

  • ½

    tsp sea salt

  • ¼

    tsp cayenne pepper

  • ¼

    tsp freshly ground black pepper

Directions

Preheat oven to 375°F. If sweet potatoes are wet from washing, dry them with paper towels. The oil and spices will stick much better if the potatoes are dry. Slice sweet potatoes into French fry-like wedges, about ½-inch thick. In a large bowl, toss wedges with coconut oil until evenly coated. Add all seasonings and toss again. Make sure each wedge is coated with oil and seasonings. Spread wedges in a single layer on a large, non-stick baking sheet. Roast on middle oven rack for 12 minutes. Carefully remove pan from oven and flip wedges over. They’re very hot so don’t burn yourself! Roast for an additional 12 to 15 minutes, until potatoes are tender and lightly browned. Serve hot. Cooking tip: You would normally roast potatoes at a hotter oven temperature. However, when using coconut oil, we’ve found the outside sometimes burns before the inside is cooked. That’s why we’re roasting for a longer period at a lower temperature in this recipe. If substituting another type of oil, increase oven temperature to 425°F. Either way, it’s best to keep your eyes on your fries so they don’t burn! The cooking time will ultimately depend on the thickness of the wedges.


Nutrition

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