Tip: I’m cheating a little here…I made this dish for dinner early last week with my leftover salsa verde. 🙂 Just think how prepared you can be for an easy meal when you make extras of certain recipes! Don’t think of it as leftovers (if that’s a bad thing in your world). Be creative in adapting meal components in multiple ways. You can roast sweet potatoes ahead of time, cover and refrigerate, then warm them up a bit for a quick week-night meal. Serve as a side dish, as an entrée, wrapped in a tortilla with burrito-style toppings for a hearty meal or chopped up in your omelet. Yum!
2 large sweet potatoes
1 – 2 Tbsp olive oil
sea salt and freshly ground black pepper
½ tsp cumin
½ tsp smoked paprika or chipotle powder
¼ tsp cayenne
Prep & Directions
Preheat the oven to 450 degrees F.
Scrub the sweet potatoes thoroughly; trim the pointed ends and any unappealing blemishes. Pat dry with toweling if needed.
Cut potatoes in half, lengthwise, then continue to cut each half lengthwise into 4 to 8 wedges.
Toss in a bowl with the olive oil, salt and pepper. Alternatively, sprinkle with optional spices listed above or your favorite herbs or spices. I choose simple vs. spicy depending on what I am serving them with. Make sure all potato wedges are lightly coated with oil on all sides.
Place the sweet potatoes onto a large sturdy baking sheet (line with foil if you prefer); arrange evenly in a single layer. Do not overcrowd. Bake for 30 – 45 minutes, turning the wedges after about 15 minutes and later in the cooking period until they are golden and caramelized around the edges. Don’t move them too frequently…contact with the hot baking surface is key to the browning process.