Homemade sweet potato wedges make a great alternative option to white potato wedges from a packet. Not only are they a zillion times better for you than the additive and trans-fat laden wedges you get from a packet, but they are at least 10 times more delicious, a real cinch to make and will cost you a fraction of the price of the packet variety.
For all of these reasons and then some, sweet potato wedges really are the ultimate side dish. They make the perfect side to a steak and salad meal, they team equally well with pan fried or BBQ chicken or fish or they also make the most delicious starter, teamed with homemade guacamole or hummus.
The key to making these wedges super crunchy on the outside and soft in the inside is in the cutting. Too thin and they will burn, too thick and they won't crisp up. So take note of the 'cutting' recommendation in the recipe to ensure your wedges are super duper crunchy each and every time you make them.
1 large sweet potato
1 tbsp melted coconut oil
2 tsp Celtic or Himalayan salt
2 tsp of seasoning of your choice (optional)
Preheat the oven to 200°C and line a baking tray with non-stick paper.
Scrub the sweet potato to remove any dirt from the skin. Do not peel the potato as there is loads of goodness in the skin itself.
Cut the sweet potato across the middle to form two halves, then slice the halves length ways to form 8 large wedges per half, 16 wedges in total.
Melt coconut oil in a large bowl and then add potato wedges and toss to ensure they are well coated.
Spread the wedges on to a lined baking tray (skin side down), and sprinkle over the salt and seasoning of your choice. Place in the oven and cook for 45 minutes, or until crisp to your liking.
Stephanie Meades is a Holistic Health Coach with Life Wellness Co.www.lifewellnessco.com.