Sweet Potato Wedges
One of my absolute favorite side dishes is any kind of sweet potato fries or wedges, so I’m always mixing up some different seasonings and trying out new recipes.
These sweet potato wedges are the perfect side dish to any of your summer meals and pair great with chicken, steak and fish. They have so much flavor that you won’t know if you want to start with – a bite of steak or a bite of these wedges. 🙂
TIP: If you really like your wedges or fries crispy, cut them and place them in a bowl of cold water for 1-2 hours, this pulls starch out of the potato (the starch holds more moisture and leads to soggier wedges). After they’ve soaked, drain the water, rinse well and pat dry to remove excess moisture.
I do this every time and works out perfectly! No more soggy wedges or fries.
2 sweet potatoes, peeled, cut into wedges (mine weight out to about 11 oz.)
1 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. paprika
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 tsp. seasoning salt
1 tsp. brown sugar
- Preheat oven to 375°.
- Optionally, you can peel the potatoes (usually for me this just depends on how good the skin looks), then cut into wedges, about 8 wedges per potato.
- Place them in a medium bowl and add olive oil, garlic powder, onion powder, paprika, thyme, rosemary, seasoning salt and brown sugar.
- Using tongs or spoons, toss potatoes until they are fully coated in oil and spices.
- Place potatoes on a parchment-lined baking sheet and cook for about 25-30 minutes, flipping halfway through (this can be adjusted depending on how crispy you like them).
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