Roasted Sweet Potato Wedges
Author: Magdalena Wszelaki
Serves: 4-6
- 4 medium sized sweet potatoes (you can also use yams), cut into wedges
- 2 tablespoons coconut oil, warmed to liquid
- sea salt, pepper and a touch of chili flakes
- optional (used in this recipe): Ras El Hanout, a Moroccan spice blend
- other options: dry tarragon, cumin, oregano or thyme
- Preheat the oven to 425F or 220C.
- Toss the sweet potatoes with coconut oil, sea salt, pepper and whatever herbs you decide to use.
- Lay them out on parchment paper so they don’t touch each other too much.
- Bake for 45 minutes, turning 2 to3 times.
- Leaving the door of the oven slightly ajar helps the wedges get crispy.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/roasted-sweet-potato-wedges/
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