These are such a weakness… so so good. Easy to make, and quick too.
3 Large Sweet Potatoes
1/4 cup Yellow Corn Meal
1 tsp Sea Salt
1/2 tsp Paprika
Preheat your oven to 350/160 degrees.
Wash the potatoes and slice them in fairly chunky pieces. Too thin and they will shrivel, too thick and they’ll take forever to cook. Leave the skins on… tons of Vitamin A and B!
Place in a large bowl and toss in a good drizzle of Olive Oil, the sea salt, paprika and then finally the corn meal.
Line two baking trays with parchment paper, and give it a little spray of Olive Oil (I just put oil in a squirt bottle and use it for kitchen things) and lay those yummy wedges on it. Skin side down seems to work better for whatever reason.
Bake for 20-30 minutes, rotating the pans halfway through. They are done when lightly browned and soft when you push on them.
Sweet Potato Wedges never early get as crisp as the ones with white potato… just a heads up.
Last night I served mine with Veggie Burgers and Garlic Mayo. One of my favorite dinners….ahhhhh.