I get so tired of eating the same snacks every day. I think the number one thing that throws me off of a diet is eating the same things over and over again. So once again, I find myself standing in my kitchen, going back and forth between the pantry and the refrigerator trying to find something that doesn’t scream boring. What stinks the most is that I’m craving Reece’s cups and that definitely isn’t healthy. Crispy sweet potato wedges might not seem that exciting to everyone else, but I have never been able to make homemade fries/wedges without them turning out soggy. I am a huge crispy food fan and even request my food a little burnt some times, I love the burnt edges taste! I am so happy to say I’ve mastered the crispy wedges recipe and it is perfection.
To start out I washed my sweet potatoes because I like to keep the skins on them, but if you don’t like the skins here is where you would peel them. Then I cut the sweet potatoes in half and from there cut them into even wedges. While eating them yesterday I found that I like the smaller cut wedges because they turned out a little crispier than the larger ones. Either way be sure you cut the wedges as evenly as possible so that they all cook at the same pace.
After they’re all cut up I threw the wedges into a large bowl and coated them with 2 tablespoons of refined coconut oil, 1 tablespoon of Italian seasoning, and 1 tablespoon of brown sugar. Toss the wedges around to evenly coat them with the coconut oil and seasonings.
I’m just going to go ahead and say I have never had success with cooking potato wedges or fries on a regular baking sheet. They have never turned out with the crispiness I like, if you do cook them this way tell me how you do it!
The way I cooked these wedges was in my roaster oven, which I love!
Place the sweet potato wedges in a single layer (not stacked) and cook them for 16-20 minutes at 450°F. The time is going to vary based on the size of your wedges so keep an eye on them when they near the 15 minute mark. To check if they are done insert a knife into the wedges and if it slides in and out with no resistance then your wedges are cooked.
When they are finished you can top them with a pinch of salt (optional) and dip them in ranch or honey mustard!
3 sweet potatoes
2 tablespoons coconut oil
1 tablespoon brown sugar
1 tablespoon Italian seasoning
- Slice sweet potatoes into wedges.
- In a large bowl, evenly coat wedges with coconut oil, brown sugar, and Italian seasoning.
- Place wedges in a single layer on a baking rack or in a roaster.
- Cook for 16-20 minutes at 450°