Roasted Sweet Potato Wedges
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One sweet potato cut into wedges and roasted with olive oil, cinnamon, and a touch of paprika until tender and browned.
Ingredients
- 1 medium sweet potato (about 8 oz)
- 1 tbsp olive oil
- ¼ tsp ground cinnamon
- ⅛ tsp paprika optional but suggested
- ⅛ tsp kosher salt
- ⅛ tsp coarse black pepper
Equipment
- baking sheet
- cutting board
- chef’s knife
Directions
- Set a rack in the middle of the oven and heat it to 425°F. Line a rimmed baking sheet with parchment.
- Scrub and dry the sweet potato. Peel it or leave the skin on. Cut it in half lengthwise, then cut each half into wedges.
- Put the wedges on the baking sheet. Drizzle with the oil, sprinkle with the cinnamon, paprika (if using), salt, and pepper, and toss to coat.
- Bake for 20 minutes. Flip the wedges with a spatula and bake for 5 to 10 minutes more, until tender and browned at the edges.
- Serve hot. For extra browning, broil them for 1 to 2 minutes at the end.
Nutrition
Serving: 242g | Calories: 317kcal | Carbohydrates: 46g | Protein: 3.6g | Fat: 14g | Saturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 420mg | Potassium: 771mg | Fiber: 7.2g | Sugar: 9.5g | Vitamin A: 32180IU | Vitamin C: 5.5mg | Calcium: 76mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); sweet potato counted as raw sweet potato. Brands and portions vary, so use it only as an approximation.