Batch-Baked Cinnamon Sweet Potato Wedges
10min
30min
6
160
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Chef's Note
To get these wedges wonderfully crispy again when reheating, pop them in an air fryer at 350°F (175°C) for 3 to 5 minutes, or reheat them in a dry skillet over medium heat instead of using the microwave!
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Ingredients
3 large raw sweet potatoes
1.5 tbsp coconut oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Wash and scrub 3 large raw sweet potatoes thoroughly to remove any dirt, then pat them completely dry with a kitchen towel.
- 3
Cut each sweet potato in half lengthwise, then cut each half into 4 equal-sized wedges to ensure they bake evenly.
- 4
In a large mixing bowl, combine the sweet potato wedges, 1.5 tablespoons of melted coconut oil, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.
- 5
Toss the mixture thoroughly with your hands or tongs until every wedge is evenly coated with the oil and spices.
- 6
Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they do not overlap so they roast and caramelize rather than steam.
- 7
Bake in the preheated oven for 15 minutes, then use tongs to carefully flip each wedge over.
- 8
Bake for an additional 15 minutes, or until the wedges are tender inside and slightly browned and crispy on the edges.
- 9
Remove from the oven and let cool slightly before serving, or let them cool completely before storing in an airtight container in the refrigerator.
Nutrition Information (per serving)
160
2g
30g
4g
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