Roasted Sweet Potato Wedges

Step 1

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash and dry the sweet potatoes. I leave the skins on, but you can peel the potatoes.

Step 3

With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.

Step 4

Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.

Step 5

In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

Step 6

Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.

Step 7

Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender.

Step 8

Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.

Step 9

Remove from the oven and sprinkle with additional salt, to taste. Serve warm.