These wedge fries are best baked on their backs, so it's o.k. to leave the skin on as it will crisp up in the oven. Feel free to do the same recipe with a Russet/Baking potato, but the sweets are more nutritious!
- 4 medium sweet potatoes scrubbed, cut into thick wedges-about 1” thick
- 1/4 cup olive or avocado oil
- 1 tsp fine sea salt, approx.
- 1/2 tsp each pepper garlic powder and paprika
If you have time, soak cut potatoes in bowl of cold water for 30 minutes. Drain and dry well with paper towel. Preheat oven to 400 °F. Line large baking sheet with parchment paper. Toss potatoes with oil, salt, pepper, garlic and paprika.
Transfer to baking sheet, placing them skin side down (on their backs). Bake for 40-45 minutes, or until tender and golden. Sprinkle with another pinch of sea salt before serving, if you like.
Can also use melted coconut oil in place of olive or avocado.
A typical medium-sized sweet potato should cut into 6 wedges.