Spicy Sweet Potato Wedges Phase 3

By Bailey1_

Ingredients

• Ingredients:
• Makes four servings
• 4 small or 2 large organic sweet potatoes
• 4 tablespoons extra virgin olive oil
• 1/2-1 teaspoon sea salt or fleur de sel
• fresh ground pepper (several grindings)
• 1-2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne

Details

Servings 1
Adapted from theintolerantfoodie.com

Preparation

Step 1

1. Scrub sweet potatoes and peel if you simply don’t like the peel. I generally leave it on thinking I’m getting more fiber and nutrients.
2. Cut potatoes in half, then quarters, then eights (if potato is very large) and cut crosswise if wedges are ridiculously long.




Pre-heat oven to 180 degrees C

3. Place wedges in baking pan large enough to hold them loosely. Ideally there is some space between the wedges.

4. Drizzle oil over potatoes, then sprinkle with each of the spices. At this point you can stir with a spatula to evenly distribute the spice and oil but frankly it’s much better  if you roll them around with your (clean) hands. You can also test the balance of seasoning this way (lick your finger) and add spice if you think it’s lacking.

5. Place Potatoes in a pre-heated oven on middle rack. Set timer for 15 minutes. After 15 minutes turn the wedges and place back in the oven for 15 minutes more or until done. These will be soft, not crunchy like fries.