Baked Sweet Potato Wedges Recipe
These Baked Sweet Potato Wedges are perfectly crispy on the outside, soft on the inside and seasoned to perfection for plenty of flavor!
- 4 sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon pepper
Preheat oven to 425 degrees F.
Peel and cut sweet potatoes into wedges and place in a gallon-sized Ziploc bag.
Drizzle olive oil over sweet potatoes in bag and shake until evenly coated.
In a small bowl, combine chili powder, garlic powder, cinnamon, salt and pepper.
Sprinkle seasonings over sweet potatoes, seal bag and shake again until evenly coated.
Spread seasoned potato wedges on a baking sheet lined with foil and sprayed with nonstick cooking spray.
Bake for 20-25 minutes, or until potato wedges are soft.
Heat oven to high broil, and broil potato wedges for 1-2 minutes or until crispy.
- You could leave the skins on the sweet potatoes, but the seasoning coats the potato wedges better if they are peeled.
- You could leave the cinnamon out of this recipe, but the mixture of seasonings is delicious!
- You will want to be sure to spread the potato wedges in a single layer - check that they aren’t stacked on top of each other or they will stick together and won’t crisp up as well as they cook.
Calories: 175kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 476mg | Potassium: 520mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21474IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg