Recipe: Sweet Potato Wedges

Sweet Potato

Have you tried sweet potato wedges?

The first time I tried sweet potato (also called yams or kumara) wedges I was blown away by how good they tasted. I was hooked –  I can eat them as a warm side dish, cold in a salad or as snack.

I prefer them to standard potato wedges because they are a low GI food, so they won’t cause a blood sugar spike (especially helpful for managing diabetes) and compared to frozen supermarket potato wedges they contain no fat, are low in sugar and are free from additives and preservatives.

Plus, one medium sweet potato will provide you with over 100% of your daily needs for vitamin A and 37% of vitamin C.

Sweet Potato Wedges

Serves 2-3 as a side dish.

Ingredients

  • 2 medium sweet potato (also called yams or kumara)
  • 1-2 tablespoons olive oil
  • ground cumin
  • Chinese 5 spice mix
  • ground paprika

Method

  1. Preheat oven to 200 degrees celcius
  2. Peel the sweet potatoes and cut into wedges.
  3. Put the sweet potatoes into a large bowl and add enough olive oil to light coat the wedges. Stir to disperse the oil evenly.
  4. Then add your spices one shake (1/2 teaspoon) at a time to lightly coat the wedges. Stir to disperse the spices evenly.
  5. Spread the wedges out an oven try lined with baking paper.
  6. Cook for 20 minutes, then remove the paper to allow them the crisp a little and cook for further 20 minutes or until browned and cooked to your liking.
  7. Allow to cool for five minutes before serving so they firm up a little.

Time Saver Tip

  • Left overs will keep in the fridge for 2-3 days.
  • This recipe can be doubled as needed.
  • Feel free to experiment with other spice combos.
  • Make extra for a great afternoon snack – I like them cold with a cup of herbal tea.
  • Add left wedges overs to cooked quinoa, baby spinach leaves and chopped roasted hazelnuts for an amazing salad.
  • Or, have a yummy breakfast by having your left over wedges with a couple of poached eggs and some wilted spinach or kale.
  • Goes brilliant with Teriyaki Fish, chicken or steak.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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