Crispy Sweet Potato Wedges? Hell Yeah!


Crispy Sweet Potato Wedges

Personally, I am kinda obsessed with sweet potatoes. Its texture and taste are just too good to be true. So, while I was bored on a weekend I decided to do something productive. I wanted to bake, but since I didn’t have all the ingredients, I just decided to experiment. Usually, my experiments fail, but luckily this one didn’t!

Crispy Sweet Potato Wedges is one of my best experiments and honestly, it’s my favorite snack these days. Let’s just get to the recipe, shall we?

What You Need

Sweet potatoes – Large, 2

Sugar – 1 teaspoon

Olive Oil – 2 ½ teaspoons

Black Pepper – ½ teaspoon

Salt – 1 ½ teaspoon

Italian Seasoning – 1 tablespoon

Also Read: Cream Of Chicken Soup For The Soul


Begin by preheating your oven to 230 degree Celsius. Line your baking sheet with a tinfoil, shiny side up, or with a parchment paper. If you want, you can peel the sweet potatoes or just go on with the skin. Take it from a foodie; it tastes a lot better with the skin. Make sure to cut the pointy end. Cut the sweet potatoes in half and then cut each half into wedges.

Place the wedges into a large bowl; add in the olive oil, Italian seasoning, sugar, black pepper, and salt. Mix/toss it so that the wedges are coated well with oil and spices.

Line a single layer of the sweet potato wedges on the prepared baking sheet and bake for 30 minutes. Do it until the wedges look brown and crispy. Make sure to not over-bake it as it is easier for them to burn.

Take the baking sheet out; don’t forget to put your mittens on! Set the wedges aside for about 5-7 minutes so as to let them cool down a bit. Side them up with some sour cream and serve it at once!

Also Read: Steaming Rice Corn Balls With Leftover Rice!

You’re welcome! ;)

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