When most people think of sweet potatoes, they think of that semi-gross marshmallow topped dish that their Great Aunt brings to Thanksgiving every year. Admittedly, not the most appealing– but the sweet potato doesn’t have to be this way! Far better for you than their plain-old-potato cousin, sweet potatoes fall into the all important ‘healthy carb’ category. These wedges are absurdly easy to make, and form a great pair with my vegan red lentil, spinach, and carrot burgers.
You’re gonna need:
1 large sweet potato
Preheat your oven to 400 degrees, and chop your sweet potato into wedges. I find that the best way to do this is to first cut off the ends, then cut the potato in half– then in half again (vertically), and again. You’ll have perfect (or almost perfect, which is good enough!) wedges in no time! Added bonus: you get to avoid the total pain-in-the-ass of peeling… you won’t be at all bothered by the skins!
Throw em’ in a bowl, and splash with olive oil, cinnamon, and salt. You don’t need to drench them– a little goes a long way!
Place them on a baking sheet.
Bake for 20-30 minutes.
And there you have it– could that be any easier and more delicious? I love them just plain, but they play well with ketchup or even BBQ sauce, if you’re feeling especially racy.