Baked Sweet Potato Wedges

By roasting the wedges with a minimal amount of olive oil and a rich spice blend, we achieve a crispy texture and deep flavor without deep frying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 400g sweet potatoes, scrubbed and cut into wedges · 140 kcal in the whole recipe
• 1 tablespoon olive oil · 126 kcal in the whole recipe
• 1 teaspoon each of sweet paprika, garlic powder, salt, and thyme

Method

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   

2. In a large bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and thyme until evenly coated.

   

3. Arrange the wedges in a single layer on the baking sheet, ensuring they do not overlap.

   

4. Bake for 25-30 minutes, flipping halfway through, until the wedges are tender inside and crispy on the edges.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.