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- 4 medium sweet potatoes, cut into wedges - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - ½ teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) How do you measure ingredients accurately? Use measuring cups and spoons for precision. Level off dry ingredients with a knife. Liquid ingredients can be measured in clear cups for easy reading. If you need substitutions, consider these options: - Use avocado oil instead of olive oil for a different taste. - If you are allergic to cayenne, use black pepper or paprika. What is the caloric breakdown? One serving of roasted sweet potato wedges has about 150 calories. Sweet potatoes are rich in vitamins A and C. They also provide fiber, which is great for digestion. What are the health benefits of sweet potatoes? They help boost your immune system. Sweet potatoes can improve eye health due to their beta-carotene. They also have antioxidants, which protect your body from damage. 1. Preheat your oven to 425°F (220°C). This high heat helps the wedges get crispy. 2. Line a baking sheet with parchment paper. This keeps the wedges from sticking. 3. In a large bowl, mix together 3 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of cumin, ½ teaspoon of cayenne pepper, and some salt and pepper. Stir well to make a spice paste. 4. Cut 4 medium sweet potatoes into wedges. Add them to the bowl with the spice paste. 5. Toss the sweet potatoes gently. Make sure they are coated evenly so every bite has flavor. 6. Spread the wedges out in a single layer on the prepared baking sheet. Keep space between them. This helps them roast instead of steam. 7. Roast the sweet potato wedges in the oven for 25-30 minutes. Flip them halfway through to ensure they cook evenly. 8. Check for doneness by looking for a golden brown color. The edges should be crispy. If they're not quite there, give them a few more minutes. Enjoy your crunchy and flavorful snack right from the oven! To get crispy sweet potato wedges, start with dry potatoes. Pat them with a towel before cutting. Next, cut the sweet potatoes into even wedges. This helps them cook evenly. Use a good amount of olive oil, about three tablespoons for four potatoes. The oil makes them crispy. Spread the wedges in a single layer on the baking sheet. If they touch, they will steam instead of roast. For extra flavor, try adding spices like cinnamon or chili powder. You can also sprinkle a little bit of brown sugar for sweetness. Balance flavors by using salt with your spices. This will bring out the taste of the sweet potatoes. Fresh herbs like rosemary or thyme can also add a nice touch. One common mistake is overcrowding the baking sheet. If the wedges are too close, they will not get crispy. Always leave space between them. Another mistake is not letting the sweet potatoes rest after roasting. Allow them to cool for a few minutes before serving. This helps the wedges become crispier and allows the flavors to settle. {{image_2}} You can change the taste of roasted sweet potato wedges easily. For sweet options, add a pinch of cinnamon or drizzle some maple syrup. These flavors make the wedges taste like dessert. If you want a savory twist, use fresh herbs like rosemary or thyme. These herbs add a nice touch of earthiness. Pair your wedges with tasty dips. Garlic aioli or yogurt dressing works great. They add creaminess and flavor that complements the sweet potatoes. You can also chop the wedges and mix them into salads or grain bowls. This adds texture and flavor to your meals. Roasted sweet potato wedges fit many diets. They are naturally vegan and gluten-free, so everyone can enjoy them. For low-carb options, try using less sweet potato and mix in more veggies like zucchini. This keeps the crispiness while cutting carbs. To store your roasted sweet potato wedges, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for about 3 to 5 days. If you want to keep them longer, freezing is a great option. To reheat your sweet potato wedges, use the oven for the best results. Preheat the oven to 400°F (200°C). Spread the wedges on a baking sheet and heat for about 10-15 minutes. This method keeps them crispy. If you use a microwave, place the wedges on a plate. Heat them for about 1-2 minutes. They won’t be as crispy, but it’s quick. To freeze your roasted sweet potato wedges, let them cool completely. Lay them on a baking sheet in a single layer first. Freeze for 1-2 hours until firm. Then, transfer them to a freezer bag. Squeeze out extra air before sealing. For thawing, place them in the fridge overnight. Reheat in the oven for the best crunch. To make your roasted sweet potato wedges crispy, follow these tips: - Cut sweet potatoes into even wedges. - Use a high oven temperature (425°F). - Toss wedges with olive oil and spices well. - Spread them in a single layer on the baking sheet. - Avoid overcrowding the pan to allow airflow. - Flip the wedges halfway through cooking for even crisping. Yes, you can use other potatoes like Yukon Gold or red potatoes. They cook well and have good flavor. However, sweet potatoes offer a unique sweetness and texture. Keep in mind that cooking times may vary slightly based on the type of potato you choose. Healthy dips enhance the flavor of sweet potato wedges. Consider these options: - Greek yogurt with garlic and herbs. - Hummus made with tahini and lemon. - A simple avocado dip with lime and salt. - Salsa for a fresh and tangy touch. These dips add flavor without too many calories. To serve more people, simply double or triple the recipe. Use more sweet potatoes and adjust the oil and spices accordingly. Remember to roast them in batches if your baking sheet gets crowded. This keeps them crispy and delicious. Roasted sweet potato wedges pair well with many dishes. Here are a few ideas: - Grilled chicken or fish for a balanced meal. - Salads for added crunch and flavor. - Burgers, as a tasty side. - Use them in a grain bowl with quinoa or rice. These options complement the sweetness of the wedges nicely. Roasting sweet potato wedges is simple and rewarding. We covered essential ingredients, step-by-step instructions, useful tips, flavor variations, and storage ideas. Sweet potatoes offer numerous health benefits and can fit various diets. Pay attention to measurements and spacing for perfect results. Remember, don’t overcrowd your baking sheet. Enjoy experimenting with flavors and serving options to find your favorite. You can craft delicious, healthy snacks or sides every time. Happy roasting!

Roasted Sweet Potato Wedges

Enjoy the delicious crunch of Crispy Spiced Roasted Sweet Potato Wedges with this easy recipe that packs a flavorful punch! With a perfect blend of spices like smoked paprika and cumin, these wedges are a nutritious and tasty side dish everyone will love. Ready in just 40 minutes, they're ideal for any occasion.
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Ingredients
  

4 medium sweet potatoes, cut into wedges

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper. Mix well to create a spice paste.

      Add the sweet potato wedges to the bowl and toss until they are evenly coated with the spice mixture.

        Spread the coated wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal crispiness.

          Roast in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside.

            Once done, remove from the oven and let cool for a few minutes.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4