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Side Dishes

August 11, 2021

Crispy Sweet Potato Wedges

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I am on team sweet potato for sure. My favorite variety is the Japanese sweet potato. You may have caught on to this because I use it in most of my recipes that need a sweet potato. When I was little, occasionally at gas stations my dad would get us the potato wedges they sell and I always loved that. Now that I am older and very aware of what foods I need to fuel my body with, I don’t eat gas station food. I wanted to recreate a crispy potato wedge that would remind me of those fond childhood memories, that’s what these do for me.

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Crispy Sweet Potato Wedges

Sweet potato wedges make an excellent side to any meal. These are highly seasoned and flavorful, along with being Whole30 and Paleo compatible.

Prep:
10
min
cook:
45
min
total:
55
min
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Author:

Elishah

Ingredients
  • 3 medium Japanese sweet potatoes
  • 1/4 C ghee, melted
  • 1 T garlic powder
  • 2 tsp dried basil
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 T fresh parsley, roughly chopped

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Instructions
  1. Preheat the oven to 400 degrees. In a small bowl, whisk the ghee, garlic powder, dried basil, sea salt, pepper, and onion powder until it’s combined.
  2. Cut your sweet potatoes in half and then cut each half into fourths. If you have larger sweet potatoes, you may need to cut more than 8 wedges. You want your wedges to be uniform in size. Once the wedges are cut, add them to a large bowl.
  3. Pour the ghee mixture over the sweet potato wedges and toss to evenly coat. On a large sheet pan lined with parchment, evenly place the wedges. Depending on the size of your sheet pan, you may need two. If there is any extra ghee mixture in the bowl, drizzle it over the potato wedges.
  4. Place the potatoes into the oven and set the timer for 20 minutes. When the timer goes off, remove the pan and flip the wedges. Place the pan back in the oven for 20 additional minutes. If they potato wedges are not crispy after 40 minutes, place them under a broiler to crisp up.
  5. Serve with your favorite dipping sauce and parsley sprinkled over the top.

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Hi, I'm Elishah

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