Sweet Potato Wedges

Home late from a rainy, evening run and you know what sounded amazing?  Yep, sweet potato wedges.  Luckily there were plenty of sweet potatoes rolling around at last week’s Farmers Market.  (The overgrown carrot shown below has been sitting on the counter looking ugly since Thursday afternoon.  It’s a miracle no one has stabbed it before now.)


One big sweet potato 


Sea Salt

Olive Oil

After slicing the sweet potato as thin as possible, dump the discs into a bowl and douse with olive oil (2Tbsp).  Sprinkle sea salt and cinnamon on top to taste.  Preheat the oven to 400° and play America songs while you stir/shake/flip the sweet potato discs in the bowl.  Make sure the potatoes are thoroughly coated.

Arrange the discs in a pan and pop in the oven for 20-25 minutes.


Sweet potato mosaic :)

Eat with ketchup, BBQ, maple syrup, or eat them plain!


This bowl is only 1/3 of the sweet potato. We found it to be very filling!


4 responses to “Sweet Potato Wedges

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