How to make sweet potato wedges

I can easily get an overdose of vitamin A eating these sweet potato wedges! Sweet potatoes are my favorite starch vegetable. They are sweet in a balance way so I can use them for a sweet or savory dish. Sweet potatoes are also very healthy, like carrots they are loaded with vitamin A, contains carotene and fiber too.

On these sweet potato wedges you can taste the sea salt, oregano and nut meg in each wedge and in each bite. They are soft in the inside and slightly crunchy in the outside. The texture is simply perfect and their flavor, out of this world! They are too healthy because they are baked and not fried so they do not have unnecessary fats and you get all the benefits of these vegetable. I tossed them with sea salt, oregano and nutmeg but you can use your favorite spices. Sea salt is a must because it gives the contrast of sweet and salty. For the drizzle of oil, I used olive oil but you may use organic coconut oil, grapeseed or avocado oil. I mentioned these types of oils because they are resistant to high temperatures.

You may enjoy these wedges with guacamole, homemade ketchup or even peanut or almond butter! It is a great pick me up for you, for you guests or to complement with drinks ;).


1 large sweet potato

sea salt, oregano and nutmeg to taste

2 tsp olive oil


1- Pre heat your oven at 280ºC.

2- Cut the sweet potato in wedge form.

3- Add them to a big bowl and toss them with the oil and spices.

4- Transfer them to the baking tray and let them cook for 20 mins.

5- Take out, flip them and cook 10 more minutes.

6- Turn off the oven and enjoy!

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