Ginger-Garlic Sweet Potato Wedges
Prep time
Cook time
Total time
Serves: 2-4 servings
Ingredients
- 2 Tbsp coconut oil, melted
- 2 sweet potatoes, washed and dried, chopped into bite-sized pieces
- ½ tsp sea salt*
- ½ tsp garlic powder*
- ¼ tsp ginger powder*
Directions
- Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Toss the chopped sweet potatoes with the melted coconut oil, sea salt, and spices.
- Spread them out evenly on the baking sheet with parchment paper/silicone.
- When the oven is hot, pop them in and set the timer to 30 minutes. You can toss them halfway if you like, but generally I'm pretty lazy so I don't.
Notes
*Want a shortcut? If you have Penzey's Trinidad seasoning (a blend of sea salt, lemon peel, ginger, garlic, and cloves), use 1 tsp of that in place of these spices in the recipe.
These are fantastic with a dipping sauce like my chimichurri, under fried eggs for breakfast, with guacamole, or added on to a salad like this one for some extra oomph.
These are fantastic with a dipping sauce like my chimichurri, under fried eggs for breakfast, with guacamole, or added on to a salad like this one for some extra oomph.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/ginger-garlic-sweet-potato-wedges/